Citrus Quinoa Salad
Equipment
- 1 medium saucepan with lid
- 1 Fine mesh strainer
- 1 Cutting board
- 1 Chef's knife
- 1 medium mixing bowl
- 1 small bowl or jar (for dressing)
- 1 whisk or fork
- 1 Wooden spoon
Ingredients
- 1 cup quinoa rinsed
- 2 cup water
- 1/2 teaspoon salt
- 1 large orange zested and segmented
- 1 large lime zested and juiced
- 1 lemon juiced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon salt or to taste
- 1/2 small red onion finely diced
- 1 cup cucumber diced
- 1/2 red bell pepper diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup toasted almonds chopped
- 1/4 cup feta cheese optional; crumbled
Instructions
- Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer.
- Combine the rinsed quinoa, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pan, and simmer for 12–15 minutes until the water is absorbed and quinoa is tender.
- Remove the saucepan from the heat, keep it covered, and let the quinoa steam for 5 minutes.
- Uncover, fluff the quinoa gently with a fork, and let it cool for another 5–10 minutes to reach room temperature.
- While the quinoa cools, zest the orange and lime, then segment the orange and set the pieces aside.
- In a small bowl or jar, whisk together lime juice, lemon juice, olive oil, honey or maple syrup, cumin, black pepper, and 1/4 teaspoon salt to make the dressing.
- In a medium mixing bowl, combine the cooled quinoa, red onion, cucumber, red bell pepper, parsley, and mint.
- Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.
- Add the orange segments, toasted almonds, and feta cheese (if using), then fold gently to avoid breaking the fruit.
- Taste and adjust seasoning with more salt, pepper, or citrus juice as desired.
- Cover and let the salad rest in the refrigerator for at least 10 minutes before serving to allow flavors to meld.
Notes
For best flavor, ensure the quinoa is fully cooled before adding the herbs so they stay bright and fresh, and toast the nuts lightly in a dry pan until fragrant to deepen their flavor and add crunch. You can easily customize this salad by swapping almonds for pistachios or walnuts, adding avocado just before serving, or including chickpeas for extra protein. If preparing ahead, keep the nuts and feta separate and add them right before serving to maintain texture, and store the salad covered in the refrigerator for up to 2 days, refreshing it with a squeeze of citrus if it tastes muted after chilling.
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