Description
This vibrant Citrus Infused Quinoa Salad with Oranges and Kale is a refreshing and nutritious Mediterranean-inspired dish. Featuring fluffy quinoa cooked to perfection and combined with fresh kale, juicy orange segments, crunchy almonds, and a zesty citrus dressing, this salad is perfect for a light meal or a side dish. The addition of feta cheese adds a creamy tang, while the salad can easily be adapted to vegan preferences. With its bright flavors and wholesome ingredients, this salad is a delicious way to enjoy healthy grains and greens.
Ingredients
Scale
Main Ingredients
- 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 the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes or until all the liquid has been absorbed. Remove the saucepan from the heat and let the quinoa sit covered for 5 minutes to steam. Then fluff the quinoa gently with a fork and allow it to cool to room temperature.
- Prepare the Kale: Place the chopped kale into a large mixing bowl. Drizzle a small amount of olive oil over the kale and massage it with your hands for 1 to 2 minutes until the leaves soften slightly and become more tender.
- Combine Salad Ingredients: Add the cooled quinoa to the massaged kale, then gently fold in the orange segments, thinly sliced red onion, chopped parsley, and toasted sliced almonds to evenly distribute all ingredients.
- Make the Dressing: In a small bowl, whisk together fresh orange juice, lemon juice, orange zest, olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until well combined and emulsified.
- Toss and Serve: Pour the dressing over the quinoa salad mixture and toss gently to ensure everything is evenly coated. Sprinkle crumbled feta cheese on top if using. Serve the salad chilled or at room temperature for best flavor.
Notes
- For a vegan version, substitute honey with maple syrup and omit the feta cheese or replace it with a plant-based alternative.
- This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days, making it ideal for meal prep.
- Add grilled chicken or cooked chickpeas for an extra boost of protein.
