½cupchopped 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.
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.
Add the quinoa, grapes, celery, and onion to the large bowl that contains the orange segments. Mix lightly to combine.
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.
Pour the vinaigrette over the quinoa mixture and stir until all ingredients are distributed. Fold in almonds.
Serve at room temperature or chilled.
Video
Notes
Vegan Option: 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.
Not sure how to segment an orange? Take a look at this short YouTube video from Real Simple.
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.