Winter citrus salad with harissa-spiced white beans and mint
Gluten Free, Vegetarian, Soy Free
25 – 35 Minutes
Our staff nutritionist, Kaley Todd, loves this meal for all the plant-based protein in the white beans and quinoa, and for all the citrus. Packed with vitamin C, the oranges not only boost immunity, they also help with iron absorption. Once you’ve sliced them, put the fruit in a bowl and use the juices that collect to season the dressing.
- ½ cup rainbow quinoa
- 1 or 2 shallots
- ¾ cup cooked white beans
- ½ teaspoon harissa powder (optional)
- 2 blood oranges
- 1 Cara Cara orange
- 1/3 cup almonds
- Fresh mint
- 1 tablespoon sherry vinegar
- ¼ pound baby arugula
- 1½ ounces ricotta salata
Rinse and cook the quinoa
- In a fine-mesh strainer, rinse the quinoa.
While the quinoa cooks, prepare the beans and make the salad.
Cook the beans
- Peel and thinly slice the shallot.
- In a fine-mesh strainer, rinse the beans.
While the shallot and beans cook, prepare the salad.
Make the salad
- Using your hands or a sharp knife, peel the blood oranges and the Cara Cara orange; cut the fruit crosswise into thin rounds. Discard any seeds. Put the orange slices in a medium bowl.
- Coarsely chop the almonds.
- Strip the mint leaves from the stems; coarsely chop the leaves.
To the bowl with the oranges, add the arugula, oranges, almonds, mint, and as much dressing as you like. Toss to coat.
Nutrition per serving: Calories: 740, Protein: 22 g, Total Fat: 38 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 6 g, Cholesterol: 5 mg, Carbohydrates: 78 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 840 mg
Contains: tree nuts, milk