This flavorful salad makes for a great side dish, lunch, dinner or snack. It’s perfect for parties and picnics. And because it can be made ahead, it’s great for weekly meal prep!
Ingredients
100 g
quinoa
2
oranges
50 g
dried cranberries
2 handful
mixed lettuce
250 g
asparagus spears
1
red bell pepper
pinch
of salt and pepper
pinch
of salt and pepper
1
juice of small orange
1 tsp
olive oil
1
garlic clove
pinch
of salt and pepper
How to make
1
Preheat the oven to 220°C.
2
Add chopped asparagus spears and redd bell pepper chunks onto a flat baking tray and add 1 tbsp olive oil. Toss and bake until bright green and tender, 15 minutes. Season to taste with flaky sea salt and freshly ground black pepper.
3
Cook the quinoa according to the instructions on the pack.
4
Peel the oranges and thinly slice them widthwise 1/4 inch thick. Alternately, just peel the oranges into their natural wedges.
5
Make the dressing by whisking together the tahini, juice of an orange, 1 tsp olive oil, minced garlic, salt and pepper.
6
Toss the lettuce and dressing together, add the veggies, dried cranberries and sliced orange. Sprinkle a little salt and pepper. On the sides, add some small rice crackers.
calories: 406 (20%)
fat: 12g (15%)
saturates: 2g (9%)
sugars: 20g (40%)
salt: 15mg (3%)
protein: 11g (19%)
carbs: 62g (124%)
fibre: 8g (27%)
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