This Citrus Quinoa Salad is a hearty winter salad. It’s nutrient-dense and citrus-forward. I file it under “salads that don’t have to be boring.”
I love prepping a batch of quinoa each week to incorporate into salads like this. Red quinoa holds up well in salads and as leftovers. It adds a nice density and texture to this dish.
Enjoy salad at room temperature or chilled. It makes a lovely side dish on its own. Or make it a meal, by topping with avocado or protein of choice.
Citrus Quinoa Salad
- 1 cup red quinoa
- 2 cups vegetable stock
- 3 cups kale, de-stemmed and chopped
- 2 tablespoons olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- Freshly ground pepper
- 1 large orange, peeled and segmented
- ½ cup pomegranate seeds
- 1 green apple, chopped
- 1 grapefruit, peeled and segmented
- 15-ounce can chickpeas, drained and rinsed
- Cook quinoa according to package directions, using the vegetable stock in place of water. This adds more flavor to the salad.
- In a large bowl, combine the kale and olive oil. Massage with your hands for 1-2 minutes, breaking down the tough fibers. Add the lemon juice, lemon zest, apple cider vinegar, salt, and pepper, tossing to combine. Next, add the orange, pomegranate, apple, grapefruit, and chickpeas.
- If desired, chill the cooked quinoa in the refrigerator before adding it to the salad. Alternatively, add the cooked quinoa warm and serve salad at room temperature.
Leftovers can be stored in an airtight container for up to 3-4 days. If you liked this salad, you might also enjoy my Autumn Harvest Salad.
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