This Zesty Citrus Quinoa Salad is a refreshing and vibrant dish that's perfect for any season. Packed with zesty citrus flavors and a delightful mix of textures, it's a standout at any gathering or a simple weeknight meal.
The star of this dish is quinoa, a protein-packed grain that absorbs the flavors beautifully. The orange and grapefruit bring a sweet and tangy punch, while the lime juice adds a zesty kick. Fresh mint and parsley add a herby freshness, and red onion provides a subtle bite. Toasted almonds offer a delightful crunch, and a drizzle of olive oil ties everything together with a smooth finish.
This salad pairs wonderfully with grilled chicken or fish for a complete meal. For a vegetarian option, serve it alongside a hearty vegetable soup or stuffed peppers. It also makes a delightful brunch side dish with a frittata.
Start by rinsing your quinoa under cold water. This step is crucial as it removes the natural coating, called saponin, which can make the quinoa taste a bit bitter if not washed off. Once rinsed, combine the quinoa, water, olive oil, and salt in a saucepan. Bring this mixture to a boil over medium-high heat. Once it's boiling, lower the heat to a simmer, cover the pot, and let it cook for about 15 minutes. You’ll know it’s done when the water is fully absorbed.
Take the pan off the heat and let it sit for a few minutes. Then, fluff the quinoa gently with a fork. This helps separate the grains and keeps them from clumping as they cool to room temperature.
While the quinoa cools, prepare your citrus segments. Peel and segment the orange and grapefruit, removing any seeds or excess pith. In a large bowl, combine the citrus segments with the lime juice, chopped mint, parsley, red onion, and almonds. The colors should already look invitingly vibrant.
Once the quinoa has cooled, add it to your citrus mixture in the bowl. Drizzle with the remaining olive oil. Toss everything together gently to combine, making sure the quinoa is evenly coated with the citrus juices and olive oil. Season with salt and pepper to taste.
For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Share