Moroccan Chickpea and Quinoa Salad

Salad

Directions

1. Add water and quinoa to a medium pot and bring to a boil. Cover and reduce to a simmer.
2. Let quinoa cook for 15 minutes. Remove from heat and fluff with a fork. Let quinoa cool for 5-10 minutes and prep dressing (recipe below).
3. Segment the Sunkist^® Cara Cara orange (instructions below).
4. Pour dressing over the quinoa and mix.
5. Stir chickpeas, golden raisins, pistachios, Sunkist^® Cara Cara orange segments, and parsley in to the quinoa and mix until combined.
6. Season with additional salt and pepper to taste.
7. Garnish with extra pistachios, oranges slices, and parsley, if desired. Serve warm or cold.
8. Store the leftover salad in an airtight container in the fridge for up to 5 days.
9. Substitutions: swap golden raisins, pistachios, and parsley with items on hand, such as dried cranberries, chopped dates, toasted almonds, and mint.

Dressing

Directions

1. Juice Sunkist^® Cara Cara orange into a mason jar.
2. Add olive oil, spices, salt and pepper.
3. Cover securely with a lid and shake vigorously to combine dressing ingredients.

SEGMENT SUNKIST^® CARA CARA ORANGE

Directions

1. Use a sharp knife to slice off the top and bottom of the orange carefully. Lay the orange cut side down.
2. Use downward strokes along the sides of the orange to slice the skin away from the flesh. Discard the peel and remove any remaining white pith with the knife.
3. Slice between one of the segments and the connective membrane until you reach the middle of the orange.
4. Once both sides of the segment are sliced, remove the segment. Continue with each remaining segment.