Chickpea Quinoa Salad*

(courtesy of Chris Wyatt, chef, Renown Healthy Heart Program, and food and beverage manager, Renown Health in Reno. Makes 6, 1-cup salads)

2 cups red quinoa, cooked according to directions

1, 15-ounce can no-salt-added chickpeas, rinsed

½ cup cucumber, diced

½ cup red bell pepper, diced

¼ cup red onion, diced

¼ cup red apple, diced

3 tablespoons cilantro, minced

1 head romaine or green leaf lettuce, chopped

½ cup red cabbage, thinly sliced

12 cherry tomatoes, halved

1, 9-ounce can mandarin oranges in 100 percent fruit juice or light syrup, with juice/syrup reserved for dressing

Orange Dream Dressing, to taste

For Orange Dream Dressing

Reserved mandarin orange juice/syrup (about ½ cup) or regular orange juice

½ cup rice wine vinegar

1 tablespoon stone ground mustard

1 tablespoon honey or agave nectar

1 tablespoon garlic, minced

Pinch of black pepper and crushed red pepper

Whisk together all dressing ingredients. In medium bowl, combine chickpeas, quinoa, cucumber, red bell pepper, onion, apple, and cilantro. Mix in a large spoonful of dressing. Layer lettuce, red cabbage, quinoa mixture, tomatoes, and mandarins. Pour over desired amount of dressing.

*Recipe developed by Chris Wyatt in accordance with Healthy Heart standards.

Chickpea Quinoa Salad wr

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