- If cooking quinoa from scratch, bring 1 ⅓ cup water to a boil, add ⅔ cup dry quinoa, cover, reduce to a simmer, and cook 15 minutes. Quinoa is when it is fluffy and all of the water has been absorbed and cooked off. Let quinoa cool.
- Combine dressing ingredients in a small bowl: orange juice and zest, olive oil, and basil.
- In a large bowl, combine the quinoa, turnip greens, and chickpeas. Add the dressing and toss to combine.
- Can be served immediately or made up to 24 hours in advance.
Recipe courtesy of Nutrition to Fit.