Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

My initial reaction to the idea of a fruity quinoa salad was, Not really my type. Tried it and loved it, so I’m sharing it!

SERVES 6–8

• 1 cup quinoa, prepared according to pkg directions
• 1 cup diced kiwi
• 1 cup quartered strawberries
• 1 cup blueberries
• 1 11-oz (310-g) can whole segment mandarin oranges, drained

Cinnamon Crunch Chickpeas

• 1 14-oz (400-g) can chickpeas, drained
• 1 Tbsp maple syrup
• ½ tsp cinnamon
• ½ tsp salt
• dash cayenne pepper

Citrus Poppy Dressing

• zest of 1 orange (optional but recommended)
• 3 Tbsp orange juice
• zest of 1 lime (optional but recommended)
• 2 Tbsp lime juice
• 2 Tbsp canola oil
• 2 Tbsp honey
• 1 tsp poppy seeds

Preheat oven to 425°F (220°C).

Prepare the chickpeas: Wash and drain chickpeas. Dry well and place on a baking sheet (preferably stainless steel). Add maple syrup, cinnamon, salt, and cayenne. Mix well. Place baking sheet in oven and roast for 25–30 minutes. Let cool.

Whisk together dressing ingredients.

Combine quinoa, fruit, and chickpeas in a large bowl. Pour dressing over salad. Toss and enjoy.

(Originally featured in Family Table, Issue 848)