Warm Quinoa Citrus Salad with Sardines

Ingredients:

• ¾ cup dry quinoa, rinsed
• 1½ cups low-sodium vegetable broth
• 2 cans (3.75 oz each) sardines in water or olive oil, drained
• 1 navel orange, segmented (reserve the juice)
• 1 cup baby arugula or baby spinach
• ¼ cup cucumber, thinly sliced
• 2 tbsp red onion, thinly sliced
• 2 tbsp fresh parsley, chopped

For the citrus vinaigrette:

• 2 tbsp fresh lemon juice
• 1 tbsp reserved orange juice
• 1 tsp olive oil
• ½ tsp Dijon mustard
• ¼ tsp black pepper
• Pinch of cumin

Instructions:

1. Cook quinoa in low-sodium vegetable broth according to package directions, about 15 minutes. Fluff with a fork.
2. Whisk together lemon juice, orange juice, olive oil, Dijon, black pepper, and cumin.
3. While quinoa is still warm, toss with half the vinaigrette, arugula, cucumber, and red onion. The warmth will slightly wilt the greens.
4. Divide into two bowls. Top each with orange segments and sardines.
5. Drizzle remaining vinaigrette over top and finish with fresh parsley.

Notes & Substitutions:

• Swap sardines for canned light tuna in water for a milder flavor or for renal diet modification
• Use blood orange or grapefruit segments when navel oranges are unavailable
• Add a spoonful of hummus or avocado for extra creaminess
• Works well served chilled the next day — store dressing separately