Orange Pistachio Quinoa Salad

• 2 cups Chopped Romaine Lettuce
• 1 cup Cooked Garbanzo Beans
• 1 cup Peeled And Chopped Cucumber
• 2 cups Cooked Quinoa
• 1/2 cups Shelled Raw Or Toasted Pistachios
• 1/4 cups Finely Diced Red Onion
• 2 whole Satsuma Mandarin Oranges
• 1 whole Navel Orange
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 teaspoons Salt

1. Put the lettuce, garbanzo beans, cucumber, cooked quinoa, pistachios and onion in a bowl. Toss them together.
2. Peel and segment the Satsumas and toss them on top of the salad.
3. Using a fine grater, microplane or zester, remove the zest from the navel orange. (You really want to buy organic when you use the zest, otherwise it will be bitter from the chemicals.) Put the orange zest in a small bowl.
4. Cut the orange in half and juice the halves. Add the juice to the bowl with the zest.
5. Add the olive oil and salt to the juice and zest and stir vigorously. Pour the juice mixture over the salad and toss right before you serve it.

romaine lettuce, garbanzo beans, cucumber, quinoa, pistachios, ubc, satsuma mandarin, orange, olive oil, salt

Taken from tastykitchen.com/recipes/salads/orange-pistachio-quinoa-salad/ (may not work)