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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
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500 ml (2 cups) of quinoa, rinsed and drained
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3 oranges
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12 strawberries, trimmed and sliced
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500 ml (2 cups) of canned lentils, drained and rinsed
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750 ml (3 cups) of kale
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125 ml (1/2 cup) of coarsely chopped pecans
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125 ml (1/2 cup) of crumbled feta
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80 ml (1/3 cup) of olive oil
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60 ml (1/4 cup) of cider vinegar
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15 ml (1 tbsp.) of maple syrup
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Directions
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Cook quinoa according to package directions. Refrigerate.
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Using a zester or grater, zest orange to obtain 7.5 mL (½ tbsp.). Set aside.
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Supreme the 3 oranges, making sure to work over a bowl to catch any extra juice. Reserve 30 mL (2 tbsp.) of orange juice for the dressing.
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In large bowl, combine quinoa, supremed oranges, strawberries, lentils, kale, pecans and feta. Toss to combine.
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In a small bowl, mix reserved orange juice and zest, olive oil, cider vinegar and maple syrup. Pour dressing over salad, season to taste and toss.
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