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Citrus quinoa salad 1

Citrus Quinoa Salad

This refreshing citrus quinoa salad delivers a vibrant burst of flavor while packing a powerful nutritional punch. Combining protein-rich quinoa with tangy citrus creates a perfect balance that satisfies hunger while providing nearly a full day's worth of vitamin C.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Course, Salad
Cuisine Healthy, Mediterranean
Servings 4 servings
Calories 320 kcal

Equipment

  • Medium Saucepan
  • Fine-Mesh Strainer
  • Sharp Knife
  • Large Bowl
  • Small Bowl

Ingredients
  

For the Salad

  • 1 cup quinoa white, red, or tri-color, uncooked
  • 2 cups vegetable broth or water
  • 2 oranges naval or cara cara, peeled and segmented
  • 1 grapefruit peeled and segmented
  • 1 avocado diced
  • 1/4 cup red onion finely diced
  • 1/3 cup fresh mint leaves chopped
  • 1/4 cup pistachios roughly chopped
  • 1/4 cup feta cheese crumbled (optional, omit for vegan version)

For the Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon orange zest
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste

Instructions
 

  • Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh strainer to remove the natural bitter coating.
  • In a medium saucepan, combine rinsed quinoa with 2 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the quinoa is tender.
  • Remove quinoa from heat and let stand, covered, for 5 minutes, then fluff with a fork and allow to cool completely.
  • While the quinoa cooks, segment your citrus fruits. Using a sharp knife, cut off the top and bottom of each orange and grapefruit. Following the curve of the fruit, slice away the peel and white pith.
  • Hold the fruit over a bowl to catch juices, and cut between the membranes to release the segments. Reserve 2 tablespoons of the collected juice for the dressing.
  • In a small bowl, whisk together olive oil, fresh lemon juice, orange zest, honey (or maple syrup), Dijon mustard, and the reserved citrus juice. Season with salt and freshly ground black pepper to taste.
  • In a large bowl, combine the cooled quinoa, citrus segments, diced avocado, red onion, and chopped mint.
  • Pour the dressing over the salad and toss gently to combine. Let the salad sit for about 10 minutes before serving to allow the quinoa to absorb the dressing.
  • Just before serving, fold in the chopped pistachios and crumbled feta (if using). Reserve some for garnishing the top of your salad.

Notes

For meal prep: Prepare all components up to 3 days ahead, but store separately. Add avocado, nuts, and fresh herbs just before serving for best results.
Try these substitutions: farro or bulgur wheat for quinoa (not gluten-free), blood oranges or mandarins instead of naval oranges, toasted almonds or walnuts instead of pistachios, goat cheese instead of feta, or cilantro/basil instead of mint.
To boost protein: Add chickpeas, black beans, grilled chicken, shrimp, or tofu.
To prevent avocado browning: Toss with extra lemon juice or add fresh just before serving.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 9gFat: 14gPotassium: 580mgFiber: 8gSugar: 14gVitamin C: 87mgCalcium: 110mgIron: 2.5mg
Keyword Quinoa, Citrus, Healthy Lunch, Meal Prep, Gluten-Free
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