Happy Mother’s Day! Our gift to all the women out there is this easy, healthy dinner idea. Any busy wife or mother will appreciate a delicious salad, right?
This is such a great main course, side dish or wrap filling. I have eaten it in many ways. It’s just about the most versatile salad out there, because you can change it up to your liking. So feel free to add and omit ingredients to your heart’s content! That being said, it is the fresh mint leaves that really make this salad delicious (so don’t omit!). Be sure to choose the freshest, brightest green mint leaves you can find!
Orange Quinoa Mint Salad (vegan option & gluten free)
2 cups Water
1 cup Quinoa, dry
1 teaspoon Orange Peel, freshly grated
1 cup Cucumber, finely chopped
1/2 cup Carrot, shredded
1/4 cup Red Onion, finely chopped
1/2 cup Red Bell Pepper, diced
2 navel Oranges, peeled and cut into pieces
1 Tablespoon Fresh Mint, chopped
3 Tablespoons balsamic vinaigrette dressing
1/2 cup pomegranate juice
1 Tablespoon honey
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Bring a large pot of water to boil and add quinoa. Reduce heat to simmer and cover and cook quinoa 10 or 15 minutes. Quinoa should still be a bit crunchy. This is important so you don’t end up with a gooey salad later. Strain and chill with cold water to stop the cooking process. Transfer to a salad bowl and add the remaining ingredients to the salad. Whisk salad dressing ingredients and add dressing as desired to salad. Add whole mint leaves to the top for garnish.
Other salad ingredient possibilities: beets, tomatoes, feta cheese, edamame, celery, slivered almonds, pepita, or raisins.