Description
A refreshing and nutritious Citrus Infused Quinoa Salad featuring tender kale, juicy orange segments, crunchy almonds, and a zesty citrus dressing. This Mediterranean-inspired vegetarian dish is perfect for a light lunch or a vibrant side, packed with protein and fiber from quinoa and balanced flavors from fresh herbs and tangy feta cheese.
Ingredients
Scale
Salad
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups chopped kale, stems removed
- 2 medium oranges, peeled and segmented
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese (optional)
Dressing
- 3 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Quinoa: In a medium saucepan, combine the quinoa and water or vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and allow to cool.
- Prepare Kale: Place the chopped kale in a large bowl and massage it with a small drizzle of olive oil for 1 to 2 minutes until slightly softened. This helps tenderize the kale and enhance its flavor.
- Combine Salad Ingredients: Add the cooled quinoa, orange segments, sliced red onion, chopped parsley, and toasted almonds to the bowl with the kale. Toss gently to mix all the ingredients evenly.
- Make Dressing: In a small bowl, whisk together the fresh orange juice, lemon juice, orange zest, olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until well combined.
- Toss Salad: Pour the dressing over the salad and toss gently to coat all components evenly with the citrus dressing.
- Add Feta and Serve: Sprinkle crumbled feta cheese on top if using. Serve the salad chilled or at room temperature for the best flavor.
Notes
- For a fully vegan version, use maple syrup instead of honey and omit the feta or substitute with a plant-based cheese alternative.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days, making it great for meal prep.
- Add grilled chicken or chickpeas for extra protein, transforming this salad into a heartier meal.
