Ingredients
1-1/3 cups water2/3 cup quinoa, rinsed 2 cups chopped romaine lettuce1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) mandarin oranges, drained 1 medium cucumber, halved and sliced1 cup shelled pistachios, toasted1/2 cup finely chopped red onion1 medium navel orange2 tablespoons olive oil1/2 teaspoon saltPinch pepper
Preparation
In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool.
In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.
