Monday, April 28, 2014

Refreshing Citrus Quinoa Salad

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.

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