Red Quinoa and Citrus Salad Recipe

Name: Red Quinoa and Citrus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup red quinoa; Juice of 3 limes (about 1/3 cup); 2 teaspoons agave nectar; 1 jalapeno, seeded and minced; 1/2 teaspoon minced garlic; 1/4 teaspoon ground cumin; 2/3 cup canola oil; 1/2 cup plus 2 tablespoons chopped fresh cilantro; 1/2 teaspoon lime zest; Kosher salt; 2/3 cup Cara Cara or navel orange segments, pith removed (see Cook's Note); 1/2 cup 1/4-inch-diced peeled and trimmed jicama; 1/4 cup 1/4-inch-diced red onion; 1/2 cup toasted, sliced almonds, plus extra for garnish

Servings: persons

3/4 cup red quinoa
Juice of 3 limes (about 1/3 cup)
2 teaspoons agave nectar
1 jalapeno, seeded and minced
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2/3 cup canola oil
1/2 cup plus 2 tablespoons chopped fresh cilantro
1/2 teaspoon lime zest
Kosher salt
2/3 cup Cara Cara or navel orange segments, pith removed (see Cook's Note)
1/2 cup 1/4-inch-diced peeled and trimmed jicama
1/4 cup 1/4-inch-diced red onion
1/2 cup toasted, sliced almonds, plus extra for garnish

1
Rinse the quinoa in a strainer several times with cold water.
2
Bring 1 1/4 cups water to boil in a medium saucepot with a tightly fitted lid.
3
Add the quinoa, cover and simmer until the grains display a thread-like spiral and the water is fully absorbed, about 15 minutes.
4
Remove from the heat and let stand, undisturbed, for 5 minutes.
5
Fluff with two forks and transfer to a large glass mixing bowl to cool.
6
Set aside.
7
Combine the lime juice, agave nectar, jalapeno, garlic and cumin in a glass mixing bowl, whisking briskly.
8
Drizzle in the oil slowly, continuing to whisk.
9
Once the vinaigrette is smooth and slightly thickened, whisk in the 1/2 cup cilantro and the lime zest.
10
Season with salt.
11
Place the oranges, jicama, onions, almonds and remaining 2 tablespoons cilantro in a medium mixing bowl.
12
Pour in about half of the cilantro lime vinaigrette and gently toss.
13
Fold into the quinoa.
14
Drizzle in the remaining vinaigrette, and toss to combine thoroughly.
15
Season with salt.
16
Transfer the quinoa salad to a large serving bowl, garnish with almonds and serve immediately.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup red quinoa, Juice of 3 limes (about 1/3 cup), 2 teaspoons agave nectar, 1 jalapeno, seeded and minced, and more.

Yes, Red Quinoa and Citrus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Quinoa and Citrus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions