Minted Mandarin Oranges, Quinoa, and Squash Salad - By Liana K.

Minted Mandarin Oranges, Quinoa, and Squash Salad

Liana K. 

This salad is a perfect summer meal filled with lots of veggies, tofu, and quinoa. It also has mandarin oranges which gives the salad a little sweetness and an extra pop of color. Here's the recipe!

MAKES ABOUT 6 SERVINGS

S A L A D

2 cups cooked quinoa (adjust if needed)

1 1/2 cups butternut squash or sweet potato

1 teaspoon olive oil

1/2 teaspoon smoked paprika

pinch of salt and pepper to taste

1 bell pepper, diced

1/2 zucchini, thinly sliced

1/2 cucumber, thinly sliced

baked tofu (optional)

1 can roasted chickpeas (optional)

3 mandarin oranges, peeled and chopped

1 1/2 cups butternut squash or sweet potato

1 avocado, diced

1 tablespoon chopped mint

D R E S S I N G

2 limes, juiced

1 mandarin orange, juiced

2 tablespoons chopped mint

2 teaspoons olive oil

salt and pepper to taste

1.

Cook quinoa according to package directions, and let cool. 

2.

Roast the butternut squash: Preheat the oven to 400 degrees. Toss the butternut squash with olive oil, smoked paprika, and a pinch of salt and pepper. Place on a parchment lined baking sheet and cook for 20 minutes, turning halfway. Let cool for 10 minutes. 

3.

In a large bowl mix cooled quinoa, bell peppers, zucchini, cucumber and tofu/chickpeas. 

4.

Make the dressing: Add all dressing ingredients together in a small jar and stir with a whisk until throughly combined.

5.

Prepare the mandarins by peeling and chopping the segments. Drizzle a little dressing over the mandarins just enough to coat, and add to the bowl of quinoa. 

6.

Add butternut squash, avocado, chopped mint, and dressing to the bowl of quinoa and stir until thoroughly combined. Serve and enjoy!

Notes:

If wanted, massage half a bunch of lacito kale with juice from half of a lime, a drizzle of olive oil and some salt and pepper. Put the quinoa mixture on the bed of kale and serve.