MANDARIN ORANGE QUINOA SPINACH SALAD WITH MANGO KIWI DRESSING

Ingredients

• Quinoa

  Cooked

  3 cup or 555g

• Tangerines

  (mandarin oranges), raw

  2 cup, sections or 390g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Blueberries

  Raw

  ½ cup or 74g

• Pecans

  Nuts, dry roasted, without salt added

  4 oz or 113g

Directions

1. Cook quinoa according to package instructions and set aside. You can substitute brown rice, freekeh, einkorn wheat berries, or pasta for the quinoa. You can use fresh satsuma mandarin oranges instead of canned. Kale or arugula would be great in this salad if you don’t want to use spinach. If you don’t want to make the dressing, a drizzle of balsamic vinegar would be a quick, delicious, low calories option to use instead. If you can’t find pre-toasted pecans, lay them flat on a baking sheet and toast at 400 degrees for 5-8 minutes. If you want to use this recipe to meal prep enough lunches for the whole week, I would double the recipe so you definitely have enough.

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