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Vibrant Citrus Ginger Quinoa Salad with Marinated Mushrooms and Crispy Chickpeas
Try this nutrient-packed salad with quinoa, marinated mushrooms, and crispy chickpeas. Perfect for a healthy, vibrant meal. Full of flavor and freshness!
Welcome to a salad that breaks the mold! This Vibrant Citrus Ginger Quinoa Salad is not just a meal; it's a celebration of colors, textures, and flavors. We start with protein-rich quinoa, offering a complete source of essential amino acids, making it a powerhouse for vegetarians and vegans alike. This dish is elevated by the addition of marinated mushrooms, which provide a savory depth, and crispy chickpeas that add an irresistible crunch.
Packed with fresh produce and zesty citrus, this salad is a feast for the senses and a boon for your health. The combination of lemon and ginger not only wakes up your palate but also brings along anti-inflammatory properties. It’s the perfect way to nourish your body with natural ingredients, keeping processed foods at a minimum. Dive into this bowl of wellness and let each bite fuel your day!
Recipe Overview
🌱 Vegan
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Chinese
Try this nutrient-packed salad with quinoa, marinated mushrooms, and crispy chickpeas. Perfect for a healthy, vibrant meal. Full of flavor and freshness!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • button mushrooms: 8 ounces, sliced
- • soy sauce: 2 tablespoons
- • lemon juice: 3 tablespoons
- • fresh ginger: 1 tablespoon, grated
- • chickpeas: 1 can (15 ounces), drained and rinsed
- • olive oil: 1 tablespoon
- • smoked paprika: 1 teaspoon
- • mixed salad greens: 4 cups
- • cherry tomatoes: 1 cup, halved
- • orange: 1, segmented
- • red bell pepper: 1, diced
- • avocado: 1, sliced
- • fresh cilantro: 1/4 cup, chopped
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside to cool.
- 3 In a small bowl, combine the sliced mushrooms with soy sauce, 2 tablespoons of lemon juice, and grated ginger. Let them marinate for at least 10 minutes to absorb the flavors.
- 4 Spread the chickpeas on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, salt, and black pepper. Roast in the preheated oven for 20 minutes, or until they are golden and crisp.
- 5 In a large bowl, combine the cooled quinoa, mixed salad greens, cherry tomatoes, orange segments, red bell pepper, and marinated mushrooms. Toss gently to combine.
- 6 Top the salad with sliced avocado, crispy chickpeas, and fresh cilantro. Drizzle the remaining 1 tablespoon of lemon juice over the top, and season with additional salt and pepper if needed.
Serving Suggestions
- • Serve this vibrant salad as the centerpiece of your meal, pairing it with a simple whole grain bread or a side of grilled asparagus for extra greens. A chilled herbal tea or a refreshing cucumber-lime infused water would complement the zesty flavor profile beautifully. For a heartier option, consider adding a side of roasted sweet potatoes to enhance the meal's nutritional value. Garnish with a sprinkle of nutritional yeast or a handful of toasted seeds to add an extra layer of flavor and nutrition. This salad is versatile enough to be enjoyed as a light lunch or a satisfying dinner.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the avocado and crispy chickpeas separate until ready to serve. Re-crisp the chickpeas by reheating them in the oven for 5 minutes at 350°F (175°C).
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