Description
Elevate your holiday table with this Thanksgiving Tangerine and Mint Quinoa Salad. This vibrant dish combines juicy tangerines, fragrant mint, and fluffy quinoa for a refreshing, light addition to your feast. Not only is it visually stunning, but it’s also a guilt-free delight, allowing you to indulge in dessert. Easy to prepare and bursting with flavor, this salad will impress family and friends alike.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 medium tangerines, peeled and sliced
- ? cup fresh mint leaves, chopped
- ? red onion, finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water in a fine-mesh strainer. Combine with water in a pot over medium heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and let cool.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- While quinoa cools, finely chop red onion and slice tangerines into bite-sized pieces.
- In a large bowl, mix cooled quinoa with chopped onion, sliced tangerines, and mint leaves. Pour dressing over the mixture.
- Gently toss until well coated. Cover and chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg