Mandarin & Cranberry Quinoa Salad

INGREDIENTS

3/4 cup raw quinoa
1/3 cup extra virgin olive oil
3 tsp apple cider vinegar
1 Tbsp lime juice
2 to 3 Tbsp orange juice
3 tsp dried parsley or 3 Tbsp fresh parsley, finely chopped
Pinch of sea salt
1/2 cup dried cranberries or fresh cranberries, sliced
2 to 3 mandarin oranges or tangerines, peeled and separated into segments
1/2 cup slivered almonds (optional)
1 Tbsp whole flaxseeds or toasted sesame seeds (optional)

DIRECTIONS

Prepare quinoa according to package directions. This step can be done the day ahead. Allow the quinoa to cool.

Combine oil, vinegar, lime juice, orange juice, parsley, and salt together in a jar with a tight-fitting lid. Shake well to combine.

In a salad bowl, combine the quinoa, cranberries, and orange segments. Toss with the salad dressing and sprinkle the almond slivers and flax or sesame seeds (if using) on top.

This salad will keep well in the fridge for 2 to 3 days.

Sunny Day Salad

INGREDIENTS

2 Tbsp lemon juice
2 Tbsp orange juice
2 Tbsp extra virgin olive oil
1 tsp stone ground mustard
1/2 tsp sugar
3 tangerines, sectioned and seeded
2 oro blanco grapefruit, sectioned and seeded
1 banana, sliced
4 cups romaine lettuce, ripped into pieces

DIRECTIONS

For vinaigrette, combine lemon juice, orange juice, olive oil, mustard, and sugar in a screw-top jar. Cover and shake well to mix.

Combine tangerine and grapefruit sections and banana slices in a bowl. Pour vinaigrette over fruit; toss gently to mix.

Divide lettuce among four salad plates. Divide fruit among plates.