Citrus Quinoa Salad

    Citrus Quinoa Salad
    Carolyng Gomes

    Ah yes, the almighty quinoa. A nutritional powerhouse that can be folded it into most recipes, savory to sweet, quinoa is a fantastic ingredient to keep in your pantry. Healthy, filling, and delicious, it's especially great in this salad. When setting out to make this dish, I wanted a few things: something easy to put together, requiring little cooking, and a dish as nutritionally dense as possible while also being vegetarian and gluten-free. You may be thinking that was a tall order, but it was a cinch! From this little experiment emerged a delicious and nutritious Citrus Quinoa Salad.

    Now, I don’t know about how other people do it, but when I'm creating a new recipe the first place I look to is my kitchen. I prefer making new things with what I have (cutting down on costs and waste in my fridge) instead of experimenting with new ingredients. With that said, this salad came together with a tub of plain, left over quinoa taking up precious real estate in the fridge along with produce ripening in the crisper.

    First up was a dressing. I wanted some simple flavors to pull my salad together. What to do with my ripe orange and lime? Juice them, add fruity avocado oil (which I highly recommend you try), salt and pepper. I mixed that up with my left over quinoa, ribboned carrots, cilantro, minced green pepper, and the last bit of goat cheese I had left crumbled on top. What emerged was a salad that actually gets better the long it sits, though it didn't last long in my house. 

    Perfect on its own or as a side, this salad is easier than pie. Keep a tub of cooked quinoa in the fridge and this dish (and so many more) can be thrown together in just a few minutes. Enjoy!

    Citrus Quinoa Salad

    • 3 cups cooked quinoa
    • 2 carrots, ribboned
    • 1/2 cup chopped cilantro 
    • 1 orange, juiced
    • 1 lime, juiced
    • 1 tablespoon avocado oil
    • 1 sweet green pepper, diced
    • 1/2 cup crumbled goat cheese
    • 1 1/2 teaspoons sea salt
    • 2 teaspoons black pepper

    Get the full recipe.

    About the Author
    Carolyng Gomes
    , Contributor
    Carolyng Gomes writes about Latino culture, cuisine and her adventures as a first generation Latina.