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
Instructions
- 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.
- 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.
- 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.
- Finish and Serve: Gently fold in the orange segments and toasted almonds just before serving. Enjoy!
Nutrition
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.