1 cup quinoa
3 oranges, sectioned
2 tsp Dijon mustard
2 tsp olive oil
8 oil-cured black olives, pitted, chopped
1 large fennel bulb, thinly sliced
1 5-oz. container baby arugula
1 15-oz. can chickpeas
¼ cup toasted pine nuts
Rinse quinoa under cold running water. Bring a quart of water to a boil in a small saucepan. Add quinoa and cook 15 to 20 minutes or until the centers of the seeds are translucent. Drain and set aside.
Working over a large bowl, section the oranges and squeeze them into the bowl. Add mustard and olive oil and whisk to combine. Add olives, fennel, arugula, chickpeas and quinoa. Toss to coat. Garnish with pine nuts and serve immediately.
Nutrition facts (per serving): calories 459, fat 14 g (sat. fat 0.8 g), cholesterol 0 mg, protein 14 g, carbohydrates 72 g, sodium 512 mg
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.