Orange Quinoa Salad with Pomegranate and Tangy Turmeric Dressing - Patricia Bannan, MS, RDN

Ingredients

• 1/3 cup freshly squeezed juice, from 3 mandarin oranges
• 1/4 cup red wine vinegar
• 1 tablespoon freshly grated ginger
• 1 large garlic clove, smashed
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 tablespoons honey
• 1 1/2 teaspoons ground oregano
• 1/3 teaspoon ground coriander
• 1/3 teaspoon ground turmeric
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/3 cup extra-virgin olive oil
• 2 cups dry organic whole grain red and white quinoa
• 1, 15-ounce can organic garbanzo beans, drained and rinsed
• 2 cups kale, chopped
• 1/2 cup green onions, chopped
• 3 medjool dates, pitted and chopped
• 1/2 cup cilantro, chopped
• 1 cup pomegranate arils
• 1/2 cup pistachios, chopped
• 8 mandarin oranges, peeled and sliced