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Citrus Quinoa Salad

Recipes / Citrus Quinoa Salad
Citrus Quinoa Salad
Citrus Quinoa Salad

Citrus Quinoa Salad

(Use organic ingredients whenever possible).

This colorful and fresh salad will invigorate your taste-buds.  A pleasing combination of wholesome quinoa, chickpeas, and beluga black lentils mingles with the lively flavors of a dressing made with zesty citrus and omega-3 containing flax oil. A source of complex carbohydrates, protein, fiber, iron, and vitamin C, this salad can be enjoyed on the side or as a light meal.

1/2 cup Willow Creek Organic Quinoa , cooked  

1/8 cup Willow Creek Organic Chickpeas , cooked  

1/8 cup Willow Creek Organic Beluga Black Lentils , cooked

1 1/2 dried apricots, diced – or substitute with other dried fruit

1/4 cup cucumber, diced

1 green onions, diced

1 Tbsp. golden raisons (optional)

1 Tbsp. red wine vinegar

1/2 Tbsp. Willow Creek Organic Flax Seed Oil   

1/2 Tbsp. olive, sunflower, grapeseed, or other cooking oil

1/8 cup fresh squeezed orange juice

1/8 cup fresh squeezed lemon juice

1/8 cup fresh mint leaves, sliced thin

dash of sea salt and Willow Creek Organic Pepper

 

*Cooking times can vary based on the batch size. 

Precook quinoa, chickpeas and lentils prior to starting recipe. 

Stir together quinoa, chickpeas, lentils, apricots, cucumber, green onions, and raisins in salad bowl.

In measuring cup, mix remaining ingredients for dressing. 

Toss dressing with salad and let marinate for one hour.

This may be served over lettuce greens.

Eating nutritionally can be quick, convenient, and cost effective. For hints and tips please see our Convenient Use Tips and Cooking Tips .

(Use organic ingredients whenever possible).

This colorful and fresh salad will invigorate your taste-buds.  A pleasing combination of wholesome quinoa, chickpeas, and beluga black lentils mingles with the lively flavors of a dressing made with zesty citrus and omega-3 containing flax oil. A source of complex carbohydrates, protein, fiber, iron, and vitamin C, this salad can be enjoyed on the side or as a light meal.

1 cup Willow Creek Organic Quinoa , cooked  

1/4 cup Willow Creek Organic Chickpeas , cooked  

1/4 cup Willow Creek Organic Beluga Black Lentils , cooked

3 dried apricots, diced – or substitute with other dried fruit

1/2 cup cucumber, diced

2 green onions, diced

2 Tbsp. golden raisons (optional)

2 Tbsp. red wine vinegar

1 Tbsp. Willow Creek Organic Flax Seed Oil   

1 Tbsp. olive, sunflower, grapeseed, or other cooking oil

1/4 cup fresh squeezed orange juice

1/4 cup fresh squeezed lemon juice

1/4 cup fresh mint leaves, sliced thin

dash of sea salt and Willow Creek Organic Pepper

 

*Cooking times can vary based on the batch size. 

Precook quinoa, chickpeas and lentils prior to starting recipe. 

Stir together quinoa, chickpeas, lentils, apricots, cucumber, green onions, and raisins in salad bowl.

In measuring cup, mix remaining ingredients for dressing. 

Toss dressing with salad and let marinate for one hour.

This may be served over lettuce greens.

Eating nutritionally can be quick, convenient, and cost effective. For hints and tips please see our Convenient Use Tips and Cooking Tips .

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