So, this citrus quinoa salad…I love Fridays! My favourite day of the week when a whole weekend of craziness is ahead and a glass (or two) of wine I can officially talk about. And equally I hate Sundays because I just feel drained by then. Mixed feelings – I do find weekends fun but way more exhausting than weekdays. I don’t work on Friday and have my little boy at home to spend time together, whether playing Go Fish, painting doors or shopping at Costco. Vibrant days of living a dream.
So, can you tell I got a 5lb bag of oranges, 3 lb bag of grapefruits and a bunch of arugula?! On Monday night I tried out my local grocery store’s new service and ordered everything online and just showed up for a $3 pick up the next morning. Woah, that was an epic experience! Seriously, where were they when I had babies?!
I had a bit of anxiety since I buy a ton of organic produce and generally produce is something that could be out of stock. But everything went great in general and I came home loaded and whipped up this epic citrus quinoa salad with peppery arugula, juicy citrus and amazing orange ginger dressing.
I have and want to say that for developing this recipe I have partnered with Half Your Plate who are on a mission to encourage more people to fill their plates with fruits and vegetables. I have heard about this organization during a conference last year and was pleasantly surprised that finally someone doesn’t tell us to eat more eggs, dairy or meat! Not that those foods are bad but reality is WE ALL need to consume more produce on a daily basis and it is hard to argue with that. Right?!
This citrus quinoa salad is super easy but the best part is it can be prepared in advance. I can totally see it on my coming up Holiday table. Wouldn’t it be wonderful with turkey?! Absolutely! You can add dried cranberries and toasted almonds (I picture slivered ones which cost an arm and a leg) if you wish. I was in a mood for a giant bowl of veggies and fruit with a blood cleansing cilantro and immune boosting fresh ginger.
Disclaimer: I have been compensated to talk to you about produce. I would be a millionaire by now if I was paid every time to post fruit and veggie recipes. Then I would pay off my mortgage, buy a boat for summer and a Caribbean condo for winter.
- 1/2 cup quinoa, uncooked
- 5 oz arugula
- 1 large grapefruit, diced
- 1 large orange, diced
- 1/4 cup cilantro, finely chopped
- Dried cranberries and toasted almonds, to taste (optional)
- 1/2 cup orange juice (I juiced a large orange)
- 2 tbsp olive oil, extra virgin
- 1/2 large orange, diced
- 1 inch ginger, fresh
- 1/4 tsp himalayan pink salt
- Ground black pepper, to taste
- Cook quinoa as per package instructions.
- In the meanwhile, add Salad ingredients to a large bowl. In a food processor or high speed blender, add Orange Ginger Dressing ingredients and process until smooth.
- Fluff quinoa with a fork and add to a bowl with salad. Pour dressing over and gently toss to combine. Serve immediately.
Servings Per Recipe: 4
Amount Per Serving = 1 cup:
Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 155.7 mg
Total Carbs: 25.3 g
Dietary Fiber: 4.3 g
Protein: 3.7 g
WW Points+: 5