Description
A refreshing and nutrient-packed Citrus Infused Quinoa Salad featuring vibrant oranges, hearty kale, crunchy nuts, and a zesty citrus dressing. Perfect for healthy January lunches, this Mediterranean-inspired vegetarian salad is gluten-free and easy to prepare, offering a wholesome balance of protein, fiber, and bright flavors.
Ingredients
Scale
Quinoa and Vegetables
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 2 cups chopped kale (stems removed)
- 2 oranges, peeled and segmented
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
Nuts and Dried Fruit
- 1/4 cup sliced almonds or chopped pecans
- 1/4 cup dried cranberries (optional)
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to a simmer, cover with a lid, and cook for about 15 minutes or until all the liquid is absorbed. Remove from heat, keep covered, and let it sit for 5 minutes. Fluff the quinoa with a fork and allow it to cool slightly.
- Prepare Kale: Place the chopped kale into a large mixing bowl. Drizzle a small amount of olive oil over it and gently massage the leaves for 1 to 2 minutes until the kale softens and turns a vibrant green, which helps to mellow its bitterness.
- Make Dressing: In a small bowl, whisk together the olive oil, fresh orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is well combined and emulsified.
- Combine Salad: Add the cooked and cooled quinoa to the bowl with the kale. Toss in the orange segments, thinly sliced red onion, chopped parsley, almonds or pecans, and dried cranberries if using. Pour the dressing over the salad and gently toss everything together until all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for 20 to 30 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature for a refreshing, nutritious lunch option.
Notes
- For added protein, include chickpeas or grilled chicken.
- This salad keeps well in the refrigerator for up to 4 days, making it an excellent option for meal prep lunches.
- For a nut-free version, replace almonds with pumpkin seeds.
