This quick Orange Quinoa Salad is what fresh, feel-good eating looks like. It’s light yet satisfying, bursting with citrusy flavour, and comes together in just about 30 minutes. You’ve got fluffy quinoa, peppery arugula, juicy orange segments, and a bright vinaigrette that pulls everything together. Toasted almonds bring the crunch, and radicchio (if you’re into it) adds a subtle bitterness that balances all the sweetness. It’s the kind of salad you’ll crave for lunch and love bringing to the table for dinner.
What’s In This Orange Quinoa Salad
This quick quinoa salat with orange and arugula is made from just a few wholesome, fresh ingredients. Here’s what you’ll need:
- Quinoa – Rinsed and cooked until fluffy. A protein-packed base that soaks up all the citrusy dressing.
- Arugula – Adds a peppery bite; spinach works as a milder substitute.
- Radicchio (optional) – For a hint of bitterness and gorgeous color contrast.
- Red onion – Finely chopped for a punch of sharp flavour.
- Oranges – Juicy and sweet; peeled and segmented for maximum freshness.
- Toasted slivered almonds – Adds a subtle crunch and nutty depth.
- For the citrus vinaigrette: Orange juice, unseasoned rice vinegar, Dijon mustard, maple syrup (or honey), and extra virgin olive oil come together in a light and balanced dressing that ties it all together.
Pro tip: Toast your almonds in a dry skillet for 2-3 minutes to deepen their flavor and add extra crunch.
Quick Quinoa Orange Salad – Easy Step by Step
Making this refreshing citrus quinoa salad is easy and foolproof. Just a few steps stand between you and a beautiful bowl of greens and grains:
- Cook the quinoa until light and fluffy, then set it aside to cool—this gives it time to soak up the dressing without wilting the greens.
- While it cools, whisk together the citrus vinaigrette and prep the rest of the salad ingredients.
- Toss the cooled quinoa with arugula, red onion, and radicchio in a large bowl. Drizzle with the dressing and mix gently to combine.
- Fold in the orange segments and toasted almonds just before serving for the freshest flavour and perfect crunch.
Enjoy as a light lunch, vibrant side dish, or meal prep option that holds up beautifully!
See the printable recipe card below for exact quantities and instructions.
What Makes This Quinoa Salad So Good
If you’re in the mood for something light, fresh, quick to make, and packed with fresh flavour, this Quinoa Orange Salad is your answer. It’s the kind of easy, nourishing dish that fits into any part of your week — whether you’re meal prepping, making a quick lunch, or need a vibrant side for dinner. Here’s what makes this orange quinoa salad a standout:
- Gluten-free and vegan-friendly: Naturally meets a variety of dietary needs without any substitutions.
- Ready in under 30 minutes: A quick, low-effort salad that delivers big, bright flavour with minimal prep.
- Vibrant and refreshing: Sweet oranges and a citrusy vinaigrette bring a fresh burst to every bite.
- Balanced and wholesome: Protein-packed quinoa, leafy greens, and healthy fats make it as nourishing as it is delicious.
- Perfect for meal prep: This salad stays fresh for days — just keep the almonds separate until serving for the best texture (or sprinkle them on top).
Love this Quinoa Orange Salad? Here are a few more fresh and flavourful quinoa salads worth adding to your rotation:
- Quinoa Salad with Zaatar – Bright, herby, and full of Middle Eastern flavour.
- Quinoa Salad with Roasted Beets – Sweet roasted beets and hearty greens in a satisfying bowl.
- Mediterranean Quinoa Salad – Feta, olives, and tomato bring bold, sunny flavour.
- Quinoa Salad with Tomato, Cucumber & Spinach – Light, crisp, and perfect for warmer days.
Easy to make, full of flavour, and great for meal prep—each one is a delicious way to love quinoa even more.
Orange Quinoa Salad
Easy and Quick Quinoa Orange Salad with arugula, sweet oranges, and a citrus vinaigrette—ready in 30 minutes and perfect for a healthy lunch or side.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the Salad:
- 1 cup quinoa, rinsed (200 g)
- 100 g baby arugula (or 1 small bunch), stems trimmed and chopped
- 1/2 small head of radicchio, chopped (optional)
- 1 small red onion, finely chopped
- 2 oranges, peeled and segmented
- 2 tablespoons toasted slivered almonds
For the Dressing:
- 2 tablespoons unseasoned rice wine vinegar (Japanese)
- 3 tablespoons freshly squeezed orange juice
- 1/2 teaspoon maple syrup (or honey)
- 1/2 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
- sea salt and freshly ground black pepper, to taste
Method
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Cook the Quinoa: Combine the rinsed quinoa with double the amount of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until all the water is absorbed (about 15 minutes, or according to package instructions). Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
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Make the Dressing: In a small bowl, whisk together the olive oil, orange juice, rice vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
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Assemble the Salad: Add the arugula, radicchio (if using), and red onion to the cooled quinoa. Pour the dressing over the top and toss gently to combine.
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Finish and Serve: Gently fold in the orange segments and toasted almonds just before serving. Enjoy!
Notes
- Switch up the grain: Not a fan of quinoa? Millet, couscous, or bulgur all work beautifully—just make sure they’re fully cooled before mixing into the salad.
- Make it ahead: This salad keeps well for up to 3 days in the fridge. For the best texture, add the almonds just before serving to keep them crunchy.
- Choose your citrus: Navel oranges, Cara Cara, blood oranges, or even a mix of all three add brightness and color to this salad.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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So fresh, light, and full of flavor. The citrus dressing brings everything together beautifully!