Quinoa Salad Recipe with Orange & Grapes
Sweet grapes, crisp celery, and juicy orange segments adorn this quinoa salad. The tangy orange vinaigrette and crunchy almonds top it perfectly.
Servings: 8
Ingredients
- 1 cup uncooked quinoa (3 cups cooked)
- 2 oranges, segmented and segments halved (be sure to zest the orange first!)
- 2 cups halved red grapes
- 3 stalks celery, thinly sliced (2 cups)
- ¼ cup finely diced red onion
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice, squeezed from membranes
- 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
- Prepping 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, segmented and segments halved
- 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 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, squeezed from membranes, 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.
Video
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.
Nutrition
Serving: 0.75cup | Calories: 216kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 87mg | Potassium: 371mg | Fiber: 4g | Sugar: 12g | Vitamin A: 175IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.