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+ servings

Citrus Quinoa Salad

This Citrus Quinoa Salad is perfect for your holiday table...or Tuesday night! It is easy to make, delicious and so festive!  Gluten Free & Vegan
Course Salad
Cuisine American, Gluten Free, Healthy, Quinoa
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 415kcal


  • 1 cup quinoa rinsed
  • 3 cups watercress washed and torn (or spinach)
  • 1 carrot peeled and shredded
  • ½ cup dried cranberries
  • 1 lime zested
  • 1 orange zested


  • 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


  • 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 watercress, carrot, cranberries, and zest in a large bowl. When quinoa is slightly cool toss with watercress 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.


Calories: 415kcal | Carbohydrates: 47g | Protein: 8g | Fat: 23g | Saturated Fat: 2g | Sodium: 214mg | Potassium: 455mg | Fiber: 5g | Sugar: 20g | Vitamin A: 2310IU | Vitamin C: 30.4mg | Calcium: 85mg | Iron: 2.2mg