Description
A bright and refreshing Citrus Infused Quinoa Salad featuring juicy oranges, nutrient-packed kale, and a zesty citrus vinaigrette. Perfect for January lunches, this wholesome salad combines the nutty flavor of quinoa with fresh herbs, toasted nuts, and optional creamy feta cheese for a balanced and satisfying meal.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa (rinsed)
- 2 cups water
Citrus Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Components
- 2 cups chopped kale (stems removed)
- 2 large oranges (peeled and segmented)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted almonds or sunflower seeds (optional)
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for about 15 minutes or until the water is fully absorbed. Remove from heat and fluff the quinoa gently with a fork. Allow it to cool slightly.
- Prepare the Citrus Vinaigrette: In a small bowl, whisk together the olive oil, fresh orange juice, lemon juice, orange zest, Dijon mustard, salt, and black pepper until emulsified to create a bright and tangy dressing.
- Massage the Kale: Place the chopped kale in a large bowl and add a small drizzle of olive oil. Massage the kale with your hands for 1 to 2 minutes until it softens and becomes more tender, which improves the texture and flavor.
- Assemble the Salad: Add the cooked quinoa, orange segments, thinly sliced red onion, chopped parsley, and the toasted almonds or sunflower seeds (if using) to the bowl with the kale. Drizzle the citrus vinaigrette over the mixture and toss everything gently to combine evenly.
- Finish and Chill: Sprinkle crumbled feta cheese on top if desired. Cover the salad and chill it in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- This salad keeps well refrigerated for up to 4 days, making it ideal for meal prepping.
- Feel free to swap kale with spinach or arugula for a different leafy green base.
- You can use grapefruit or mandarins instead of oranges to add a unique citrus twist.
