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citrus quinoa salad

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?!

citrus quinoa salad

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 borrowed from my winter fruit kale salad.

citrus quinoa salad

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?!

citrus quinoa salad

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) or simply make my fall quinoa salad next. 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.

Citrus Quinoa Salad

Citrus Quinoa Salad


  • 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)
  • Orange Ginger Dressing:
  • 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


  1. Cook quinoa as per package instructions.
  2. 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.
  3. Fluff quinoa with a fork and add to a bowl with salad. Pour dressing over and gently toss to combine. Serve immediately.
  4. Storage Instructions: Refrigerate salad and dressing covered separately for up to 2 days and combine before serving.

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 1 cup:
Calories: 177.0
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

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  1. Skevla

    I discovered your site this morning and tried two recipes, one of them being this citrus salad, along with the dressing. It turned out delicious and flavorful. Something Ive never tried before (I think its my first time using fresh ginger!) I’m so happy and grateful for this recipe. I’ll be sure to try out more recipes from your site!

    • Nora

      Skevla, since you are new to the world of ginger (I’m a ginger-nut, use it all the time), here is a hot tip for you that I finally learned after many a ginger root had gone moldy in my refrigerator… (I used to use ginger mainly for stir-fries and marinades, now I use it much more frequently in smoothies) When I get my fresh (usually organic) ginger root home, I immediately wash it, peel it and slice it into different width pieces, about 1/4 inch to 1 inch, and freeze them in a little snack/sandwich bag with the ginger “nubs” spread out so they won’t stick together. It is very convenient and I no longer have the moldy ginger problem.

      • Olena

        I should do that too! Like you I end up with moldy organic ginger. Lately I started making turmeric ginger tea though so I use ginger faster.


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