Recipe Overview
Why you’ll love it: With quinoa, grapes, juicy oranges and crunchy almonds, this quinoa salad won’t disappoint. It’s perfect for pack-and-go lunches!
How long it takes: 15 minutes, plus 10 minutes to cook the quinoa (you can do that ahead)
Equipment you’ll need: saucepan, mixing bowl, zester or microplane
Servings: 8 side servings or 4 main course servings
I’m excite to share this quinoa salad recipe with you! It’s so refreshing and the flavors are perfect. The grapes are sweet and soft, the celery crisp and fresh, and the orange segments and zest make everything so lively and exciting. Salted almonds add a savory crunch.
An Easy Quinoa Salad
Easy to find ingredients. This isn’t a seasonal salad that relies on ingredients that are only around for a limited time. You can pretty much enjoy this salad any time of the year.
Super versatile. You can add nuts, seeds, cheese, even chicken if you like. Dried fruits like raisins or cranberries are a great addition, and seasonal fresh fruit can stand in for the grapes. Keep reading for lots more ideas.
You can prep the quinoa ahead. You can put this salad together in 15 minutes if you have the quinoa made ahead. I almost always have already-cooked quinoa in my freezer or fridge. I cook the entire package of quinoa at once (try Instant Pot quinoa) so it’s ready when I need it. I love quinoa salads (see a list below) and I also add quinoa to other recipes, like pancakes or savory breakfast muffins.
Is Quinoa Good For You?
Quinoa is actually a seed although it’s classified as a whole grain. It’s gluten-free and a complete protein, meaning it has all the amino acids you need for protein. Each one cup serving contains 8 grams of protein and 5 grams of fiber, along with many other important nutrients.
Ingredient Notes
- Quinoa: You’ll need a cup of uncooked quinoa which makes 3 cups of cooked quinoa. You can make quinoa ahead and either freeze or refrigerate it. Quinoa comes in different colors: red, black, or white (the quinoa pictured in this salad is white.)
- Fruits and veggies: Fresh orange segments and halved grapes, along with crisp celery and onion give this salad plenty of flavor. I like the color contrast of red grapes but green grapes are fine, too.
- Vinaigrette: An easy vinaigrette dressing brings the salad together. It’s made with olive oil, white wine vinegar, and honey, and seasoned simply with salt and pepper.
- Almonds: Salted roasted almonds add the finishing touch to the salad. If you prefer a different kind of nut, that’s totally acceptable. Be sure to toast/roast the nuts before you add them to the salad for the best flavor.
How To Make This Quinoa Salad
Cook the quinoa. Follow the package directions. When the quinoa is cooked, spread it out on a rimmed baking pan or tray so it cools more quickly.
Prep the oranges. Using a microplane or zester, zest one of the oranges first. It’s so much easier to zest an orange when it’s whole! Next, segment the oranges. If you are uncertain how to do this, this short Youtube video from Real Simple is very helpful.
Combine. In a large bowl, lightly combine the cooled quinoa, orange segments, grapes, celery, and onion.
Whisk together the vinaigrette ingredients. Combine the freshly squeezed orange juice, orange zest, olive oil, honey, and white wine vinegar.
Add the vinaigrette to the salad, and stir until well combined. Taste a spoonful of salad to check the seasoning. You may want to add a pinch of kosher salt and a couple of grinds of black pepper. Add the chopped almonds right before serving.
Serve.Your salad can be served immediately or refrigerated for up to three days. It’s delicious at room temperature or chilled.
Recipe Variations
- Make it a main dish salad: Add toasted pecans, toasted walnuts, almonds, or sunflower seeds for extra protein. Add cheese: feta, goat, gorgonzola, smoked gouda, fresh mozzarella, whatever you like. A can of garbanzo beans (rinsed and drained) adds more protein. Meat lovers, stir in cooked and cooled chicken breast or rotisserie chicken.
- Try different fruit and vegetable combinations: I’ve made the salad with strawberries and spinach leaves, peaches and jicama, or orange sections and avocado. Cooked beets, especially golden beets, go really well in this salad (boil them or make Instant Pot beets). (Be sure to try my fall quinoa salad with roasted butternut squash, too.)
- Include dried fruits. Dried fruits, like cranberries, apricots, cherries, dates, or raisins are a lovely addition.
- Add chopped fresh herbs. A handful of parsley, lemon balm, fresh mint, or basil is always a good idea!
- Make it vegan. Omit the honey and use maple syrup or agave instead.
This salad keeps well for up to three days. I prefer to hold the chopped nuts and add them right before serving so they retain their crunch. Refrigerate it in a tightly covered container (or individual sized containers) and serve it whenever you’re ready. Perfect for lunchboxes, too!
More Quinoa Salads
Quinoa Salad with Orange & Grapes
Ingredients
- 1 cup uncooked quinoa (3 cups cooked)
- 2 oranges
- 2 cups halved red grapes
- 3 stalks celery, thinly sliced (2 cups)
- ¼ cup finely diced red onion
For dressing:
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey (see note)
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup chopped salted roasted almonds (or your favorite roasted nuts or seeds)
Instructions
- Cook quinoa as directed on package. Spread on plate or baking sheet to cool slightly.1 cup uncooked quinoa
- Prep the oranges (see notes): Zest one orange first. You should have about 1 teaspoon of zest. Set the zest aside. Using a sharp knife, slice off the bottom and top of each orange. Set the oranges on the flat side and cut away the peel and white pitch. Segment each orange, placing the segments into a large bowl. Squeeze the juice from the remaining membranes into a small bowl. You should have at least 1 tablespoon of juice.2 oranges
- Add the cooked quinoa, grapes, celery, and onion to the large bowl that contains the orange segments. Mix lightly to combine.2 cups halved red grapes, 3 stalks celery, thinly sliced , ¼ cup finely diced red onion
- In the small bowl containing the orange juice, add the remaining dressing ingredients: orange zest, olive oil, vinegar, honey, and salt and pepper. Whisk to combine.1 teaspoon orange zest, 1 tablespoon freshly squeezed orange juice, 2 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon honey, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Pour the vinaigrette over the quinoa mixture and stir until all ingredients are distributed. Fold in almonds.½ cup chopped salted roasted almonds
- Serve at room temperature or chilled.
Notes
- Vegan: Omit honey. Maple syrup or agave can be substituted.
- Make ahead: Salad will keep for up to 3 days in the refrigerator in a tightly covered container.
- How to segment an orange: If you’re not sure how to segment an orange, take a look at this short YouTube video from Real Simple.
- Variations: Try seasonal fruits instead of the grapes, such as berries, peaches, sweet cherries, etc. If desired, add ¼ to ½ cup crumbled feta, goat, or blue cheese. Dried fruit (raisins, golden raisins, cranberries, cherries) can be added to the salad, if you like. You can easily make it into a main course salad by adding cooked chicken, shrimp, tofu, or garbanzo beans.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This was really good, but next time I will 1/2 the quinoa. Adding chicken or pork chunks would be good.
I’m glad you liked it! Thanks for taking the time to leave a comment!
I made this salad last week and it was so good! I added chicken to make it more substantial as a main dish, and the leftovers were perfect for weekday lunches.