I recently visited my friend’s family farm in Michigan and wanted to bring something healthy and easily portable to the BBQ. I knew we would be eating a lot of grilled meat and many variations of potato and macaroni salad so I decided to bring a light, yet\u00a0still hearty and\u00a0scrumptious, colourful citrus salad. All the fruit and veggies\u00a0make it so\u00a0refreshing and not at all boring because of the crunch from the pistachios, the\u00a0mild heat from the jalape\u00f1o, the\u00a0bitterness of the grapefruit and the tang from the feta. This is now my go to ‘weekend\u00a0away, thanks for letting us stay’ staple salad. And let me tell you,\u00a0this is just\u00a0the health kick\u00a0we needed after a full day of drinking and ‘Redneck Olympics’ (yes, it’s exactly what you’re thinking) games in Michigan.<\/p>\n
Ingredients:<\/em><\/p>\n Preparation:<\/em><\/p>\n Add broth, water and quinoa to a saucepan, bring to a boil and let simmer for 15-20 minutes until fluffy. Add butter and a pinch of salt in the last couple minutes of cooking quinoa.<\/p>\n Meanwhile, drain the chickpeas, pat dry\u00a0and roast in oven with cayenne, garlic powder and pinch of salt for about 15 minutes until the outside is golden. Toast chopped pistachios until golden in the oven or in a dry saut\u00e9 pan (keep an eye on them!) just for a few minutes. Prepare and chop all the fruit and vegetables. Whisk together olive oil, vinegar, honey, lemon juice, salt and pepper for the dressing. I like to make my dressing in a small mason jar so I can easily shake it up to ensure it’s all emulsified.<\/p>\n Layer the ingredients instead of mixing the salad together so you can see the bright colours from the fruit on top. First the quinoa, then add the chickpeas, jalape\u00f1o and snap peas.\u00a0Now add the dressing so it is able to reach the quinoa and not just\u00a0sit on top of the salad. Top that with the pistachios,\u00a0parsley, feta and finally the grapefruit and\u00a0oranges.<\/p>\n","protected":false},"excerpt":{"rendered":"\n