If you are craving a flavor explosion with every bite, this Citrus Quinoa Salad is just what you need! This vibrant salad combines nutty quinoa with a burst of citrus magic. It is perfect for those days when you crave something light yet filling. Whether you are enjoying a quiet lunch or impressing guests at your weekend brunch; this Citrus Quinoa Salad is your go-to for a quick, nutritious, and utterly delicious meal. Let's dive into the freshness! 🍋🥗✨
Today I'm thrilled to share with you a dish that's going to turn your usual salad game on its head – the sensational Citrus Quinoa Salad!
It's comforting, yet refreshing, and full of zingy surprises. Each bite marries the heartiness of quinoa with a citrus tang that dances on your palate.
It’s wholesome, it’s refreshing, and it honestly might just be the bright spot your day needs. So, grab your fork, and let’s twirl our way through this quinoa and citrus fiesta together! 🍊🍋🥗
Ingredients
- Quinoa: The star of our show! This nutty seed is not only delicious but also packed with protein and fiber. If you're out of quinoa, try substituting with couscous or farro for a similar texture.
- Spinach: Adding a lovely green hue to our salad, spinach is rich in iron and vitamins. You can swap it out with kale or arugula if you'd like.
- Carrot: Shredded carrot lends a sweet crunch to our salad.
- Dried Cranberries: These little gems add a delightful burst of tart sweetness. You could also use raisins, dried cherries, or chopped dried apricots.
- Orange: Fresh segemented orange adds a sweet burst of flavor. Use two mandarin oranges instead of a regular orange if you like.
- Lime Zest and Orange Zest: Zest adds a pop of bright, citrusy flavor. No limes or oranges on hand? Lemon zest would work too.
For the Dressing:
- Orange Juice and Lime Juice: Freshly squeezed juices lend a refreshing tanginess to our dressing. If you're out of oranges or limes, try using lemon or grapefruit juice.
- White Balsamic Vinegar: This gives our dressing a lovely depth of flavor. Rice wine vinegar or apple cider vinegar are good substitutes.
- Shallot and Garlic: These alliums add a savory punch. If you don't have shallots, red onion works too. No fresh garlic? Try garlic powder in a pinch.
- Maple Syrup: Adds a touch of natural sweetness. Honey or agave syrup could be used instead.
- Olive Oil: Gives our dressing a smooth, rich base. You can substitute with other oils like avocado or grapeseed oil.
- Sea Salt and Ground Black Pepper: These seasonings bring out all the other flavors. Feel free to adjust quantities to taste.
For the balsamic walnuts:
- Walnuts: Nutty and rich, these add a satisfying crunch. Pecans or almonds could work in their place.
- Balsamic Vinegar: This provides a tangy contrast to the sweet syrup. If you don't have balsamic, try red wine vinegar.
- Maple Syrup: Sweetens our walnuts. As before, honey or agave syrup make good substitutes.
Step by Step
Start by combining rinsed quinoa and water or broth in a saucepan and bring it to a simmer over medium heat.
Next, reduce the heat to low, cover the saucepan and let it cook for 25 minutes. After that, remove it from the heat and let it sit for an extra 5 minutes. Allow it to cool slightly.
While the quinoa is cooking, preheat your oven to 350 degrees for the walnuts.
In a small saucepan, stir together vinegar and maple syrup and heat it over medium-low until it starts simmering, which will take about 8 minutes.
Once done, remove the saucepan from heat, toss the walnuts in the vinegar mixture, and place them on a baking sheet lined with parchment paper. Bake these for 10 minutes.
Now, let's make the salad. In a large bowl, combine watercress, carrot, cranberries, and zest. When the quinoa has cooled down a bit, toss it with the watercress mixture.
It's time for the dressing. In a small bowl, combine orange juice, lime juice, shallot, garlic, agave nectar, and vinegar. Then, add in olive oil in a steady stream. Season this blend with salt and pepper.
Finally, to serve, simply toss the salad with your desired amount of dressing and top it off with the balsamic walnuts.
Tips and Tricks
- Quinoa Know-How: Always rinse your quinoa before cooking. This removes the natural coating called saponin, which can give it a bitter taste.
- Flavor Boost: Try cooking your quinoa in vegetable or chicken broth instead of water for an extra layer of flavor.
- Dressing Do's: Make your dressing ahead of time and let it sit for a bit. This allows the flavors to meld together beautifully.
- Crunch Factor: If you don't have time to make the sweet walnuts, plain is fine. Just don't forget to toast your walnuts before adding them to the salad. It really enhances their flavor.
- Freshness First: Use fresh citrus juice for the dressing. Trust me, it makes a huge difference!
You May Also Like
- Roasted Beet Salad with Goat Cheese & Quinoa
- Southwestern Quinoa Salad
- Spinach Quinoa Salad with Feta and Pine Nuts
- Fiesta Quinoa Salad
Tools
- Fine metal strainer (to rinse quinoa)
- Saucepan (medium)
- Saucepan (small)
- Parchment Paper
- Baking Sheet
- Zester
Citrus Quinoa Salad
Ingredients
- 1 cup quinoa rinsed
- 3 cups spinach chopped
- 1 carrot peeled and shredded
- ½ cup dried cranberries
- 1 lime zested
- 1 orange zested, peeled, and sectioned
Dressing
- ¼ cup orange juice fresh squeezed
- 2 tablespoons lime juice fresh squeezed
- 2 tablespoons white balsamic vinegar or rice wine vinegar
- 1 shallot diced
- 2 cloves garlic minced
- 1 tablespoon maple syrup
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Balsamic Walnuts
- 1 cup walnuts
- 1 tablespoon balsamic vinegar
- 3 tablespoons maple syrup
Instructions
- Combine rinsed quinoa and 1 ½ cups water or broth in a saucepan. Bring to a simmering boil over medium.
- Reduce to low, cover and cook for 25 minutes. Remove from heat and allow to sit for another 5 minutes. Cool slightly.
Make Walnuts
- Meanwhile, preheat oven to 350 degrees.
- Stir together vinegar and maple syrup in a small saucepan. Heat over medium-low until simmering, about 8 minutes.
- Remove from heat and toss walnuts in the vinegar mixture.
- Place on a baking sheet lined with parchment paper and bake for 10 minutes.
Make Salad
- Combine spinach, carrot, cranberries, orange and zest in a large bowl. When quinoa is slightly cool toss with spinach mixture.
Make Dressing
- Combine orange juice, lime juice, shallot, garlic, agave nectar and vinegar in a small bowl. Add in olive oil in a steady stream. Season with salt and pepper.
To Serve
- Toss salad with desired amount of dressing and top with walnuts.
Ashima
Look at all the bright colours! The flavours look delicious This is like health in a bowl.. I also make quinoa salads often and this is going straight in a salad combination list 🙂
Thanks for sharing!
Rachel
The balsamic walnuts in this salad must be delicious! Will try!