This salad combines quinoa and garbanzo beans to create a complete protein. It’s also includes my favorite winter fruit: Satsuma mandarins.
Put the lettuce, garbanzo beans, cucumber, cooked quinoa, pistachios and onion in a bowl. Toss them together.
Peel and segment the Satsumas and toss them on top of the salad.
Using a fine grater, microplane or zester, remove the zest from the navel orange. (You really want to buy organic when you use the zest, otherwise it will be bitter from the chemicals.) Put the orange zest in a small bowl.
Cut the orange in half and juice the halves. Add the juice to the bowl with the zest.
Add the olive oil and salt to the juice and zest and stir vigorously. Pour the juice mixture over the salad and toss right before you serve it.
Prep: Cook:
Serves: 4 Level: Easy
by Lori Kemph | Mutt & Chops in
Salads
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Serves: 6 Level: Easy
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Salads
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Tout de Sweet on 4.28.2011
I made this as part of our Easter Brunch and it got rave reviews. I added thinly sliced fennel bulb, only because I am currently obsessed with it, and a little extra dressing to compensate. It was dee-lish. Everyone wanted the recipe.
Way to go, My Recession Kitchen! I’m a fan!
carousellady on 2.18.2011
What is a Satsuma Mandarin Orange? I want to try this dish, it looks really good. Thanks
on 1.28.2011
Oh!!..this might be lunch today. I am so enjoying the variety of things that appear here on T.K. and to My Recesssion Kitchen, thank you not only for this recipe but you introduced me to a chickpea flour frittata which I am loving in many variations.