As the temps begin to rise for much of the country, summery salads will be making appearances on many of our menus. This Refreshing Citrus Quinoa Salad may just become a new favorite.
This is a great salad to serve at your summer grilling parties and potlucks. I enjoy it, too, to have on hand for a few days in the fridge for myself for lunch. (If not serving it all at once within 24 hours, I would recommend keeping the vinaigrette separate. Each time you dish out a little of the quinoa salad, drizzle on or combine in some vinaigrette shortly before eating.)
The options for add-ins in this salad are limited only by your imagination. Other veggies, nuts, seeds, a handful of fresh spinach or even avocado could be added in. I adore the Lemon Poppy Seed Vinaigrette (recipe recently posted) used to dress this salad. It can be used on so many things - regular salads, roasted veggies and even grilled chicken.
Yields 4 - 6 servings.
1 cup uncooked quinoa (mine was tri-color)
1 grapefruit, supremed
1 orange, supremed
1/2 red onion, cut into slivers
3 green onions, sliced
Handful of fresh parsley or cilantro leaves
Lemon Poppy Seed Vinaigrette
Prepare the quinoa by following the directions on your package for using 1 cup of uncooked quinoa. (Mine called for combining 1 cup uncooked quinoa and 2 cups water in a saucepan, bringing to a boil, lidding and cooking for 10 - 15 minutes - or until water was absorbed.)
Spread quinoa out onto a baking sheet to slightly cool.
Meanwhile, prepare vinaigrette. Set aside.
Arrange quinoa with the veggies, fruits and herbs onto a serving platter. Serve with vinaigrette. (You may desire to not use all of the vinaigrette.)
NOTE: Salad can be tossed and dressed prior to serving. I kept the components separate for the sake of the photos.