Sunny Citrus Quinoa Salad
My dear, this Sunny Citrus Quinoa Salad has been a warm little secret in my kitchen for many years. I first made it when my children were small and I needed something bright and nourishing to send in their lunchboxes on long spring days. The citrus woke them up, the quinoa held them through busy afternoons, and somehow it always felt like wrapping them in sunshine. Over the years this salad became my go to when friends dropped by after a long hospital visit, when my grandchildren came home with messy hands and tired faces, and when I wanted to bring something small and hopeful to a neighbor. It is simple, honest, and forgiving, and it remembers the taste of good times with every bite. What makes it special is how it balances lightness and comfort. The little pearls of quinoa are tender and wholesome. The bright citrus and fresh herbs lift it up, and a scattering of toasted almonds or crumbled feta gives it gentle heartiness. I always think of this as food that feeds the soul as much as the body. So come pull up a chair, love. Let me show you how to make a salad that will sit at your table for lunch and keep a place in your heart. You can change it a little each time and it will still feel like home. You can do this, and I know you can.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or low sodium vegetable broth
- 1 large navel orange, segmented
- 1 small grapefruit or pink grapefruit, segmented
- 1 cup cucumber, half moon slices
- 1 medium red bell pepper, finely diced
- 1/4 cup red onion, very thinly sliced
- 3 cups baby arugula or baby spinach
- 1 medium avocado, diced (optional)
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup toasted sliced almonds
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
First, my dear, let us cook the quinoa. Rinse your quinoa under cool water until the water runs clearer. That little rinse helps it be light and fluffy. Put the rinsed quinoa and the 2 cups of water or broth in a small saucepan and bring it gently to a simmer.
Once it is simmering, turn the heat down low, cover the pot, and let it cuddle there for about 12 to 15 minutes. You will know it is done when the tiny grains look like they have opened little spirals and the liquid is gone. Turn off the heat and let it rest, still covered, for 5 minutes. Then fluff with a fork so it stays airy.
While the quinoa is resting, work on your citrus. Segment the orange and grapefruit over a bowl to catch the juices. If you have never segmented fruit, cut away the peel and pith and slice between the membranes to release the clean segments. Taste a segment and smile — the kitchen is waking up.
Now we will prepare the dressing. In a small jar or bowl combine the olive oil, fresh orange juice, lemon juice, honey or maple syrup, orange zest, salt, and pepper. Close the jar and give it a good shake or whisk it gently. Pause and breathe in that bright citrus scent. It is like sunshine in a jar.
In a large mixing bowl, place the cooled quinoa, baby arugula or spinach, cucumber, red bell pepper, and thinly sliced red onion. If your quinoa is still a little warm that is perfect because it will help the dressing soak in. Toss gently so the greens do not bruise.
Pour about two thirds of the dressing over the salad and toss with a wooden spoon. Keep that spoon moving gently and you will see the colors come alive together. Taste and add more dressing if you like, or a pinch more salt. There is no rush and no wrong answer here.
Fold in the citrus segments, chopped parsley, and mint with soft hands. If you are using avocado, add it now so it does not get too soft. If you like a little tang, crumble the feta on top. Scatter the toasted almonds last so they stay crunchy.
Give everything one last gentle toss, then let the salad sit for 5 to 10 minutes so the flavors make friends. If you are serving it later, cover and chill. If you are serving right away, place it in pretty bowls and breathe in that warm glow.
Taste again before you serve and adjust seasoning if needed. A tiny extra squeeze of lemon or a little more salt can brighten the whole bowl. Serve this with a soft smile and tell someone you love them. That always makes food taste better.
Cooking Tips
- 💡Nana's Little Notes - If your quinoa seems sticky, fluff it with a fork and let it cool uncovered for a few minutes. A little air is a good thing.
- 💡Nana's Little Notes - If you are nervous about segmenting citrus, simply peel and chop it with the membranes. It will still be lovely and forgiving.
- 💡Nana's Little Notes - To toast almonds quickly, heat a small skillet over medium heat, add the almonds, and stir until gently golden. Your nose will tell you when they are ready.
- 💡Nana's Little Notes - If you want to make it extra special, my secret was always a tiny pinch of orange zest in the dressing. It lifts the whole salad.
- 💡Nana's Little Notes - This salad holds well in the fridge for a day or two. Keep the avocado separate if you want it to stay fresh looking.
Nutritional Information
Per serving
May this bowl bring you comfort and bright moments. When you make this salad, you are not just feeding a body, you are passing on a little light from my kitchen to yours. Be gentle with yourself, share generously, and enjoy every warm, ordinary, precious bite.
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