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A white plate of quinoa salad featuring chickpeas, red and yellow bell peppers, garnished with orange and grapefruit slices. A fork is placed on the side. Another plate and a striped cloth are in view.
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4.67 from 3 votes

Citrus Quinoa Salad

An easy and refreshing side or meatless main, this quinoa salad features winter red grapefruit and orange.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt plus more for seasoning
  • 1 red grapefruit
  • 1 navel orange
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • 15 ounces canned chickpeas drained and rinsed
  • 1 small serrano pepper or jalapeño pepper, minced
  • 2 green onions minced
  • 1/2 cup diced bell pepper
  • 2 tablespoons chopped fresh cilantro
  • Fresh ground black pepper

Instructions

  • Rinse the quinoa in a fine mesh strainer. Put the quinoa in a small saucepan with 1 1/2 cups water and salt. Boil over high heat, then reduce heat to maintain a gentle simmer. Cook, covered, for 15 minutes. Set aside off the heat, undisturbed, for five minutes. Transfer the quinoa to a bowl, fluff with a fork, and let cool.
  • Segment the grapefruit over a bowl, reserving the segments and juice separately. Also segment the orange. Whisk three tablespoons of the juice with the vinegar, honey, and salt (to taste) in a medium bowl. Gradually whisk in three tablespoons of the olive oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste.
  • Toss quinoa with the dressing, chickpeas, minced pepper, green onion, bell pepper, and cilantro. Season with salt and pepper to taste.
  • Toss the grapefruit and orange segments into the salad. Divide among four plates. Serve warm, at room temperature, or chilled.
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