This quinoa salad checks so many boxes: bright, fresh, colorful and full of citrus flavor. It will become a go-to dish for a simple weeknight dinner or a special gathering. The nutritional boxes also get checked with a large variety of plant points, vitamins, fiber, antioxidants and complete protein from the quinoa.
Learn how to use citrus to make a unique and flavorful sauce for whole grain and salad dishes.
Level Ups (optional)
There are so many veggie (and fruit) level ups for this recipe! Try cucumbers, red peppers, bean sprouts, Napa cabbage, mango slices or orange segments. For added fiber and protein, try adding garbanzo beans or lentils.
Substitute any crisp veggies you have on hand for the carrots and cabbage. Lemon and grapefruit may be substituted for the limes and orange, respectively.
Large Mixing Bowl
Large Measuring Cup
- 1 cup dry quinoa
- 3 cups grated carrots (about 2 large)
- 3 cups shredded purple cabbage
- ⅓ – ½ cup fresh lime juice (about 3 limes)
- Zest of one orange
- Juice of one orange
- 3 Tbsp extra virgin olive oil
- 2 Tbsp grated or minced ginger
- 2 Tbsp pure maple syrup
- 2 Tbsp fish sauce
- 1 Tbsp garlic-chili sauce
- ¼ cup finely diced green onion
- ¼ cup finely chopped cilantro
- 2 Tbsp finely chopped mint
- ½ cup sliced almonds
- Cook the quinoa according to the instructions on the package.
- While the quinoa is cooking, put the carrots and cabbage in a large bowl.
- Squeeze the lime into a measuring cup. Add orange zest and juice, olive oil, minced ginger, maple syrup, fish sauce, and garlic-chili sauce and whisk until well combined.
- Chop the herbs and set aside.
- When the quinoa is done cooking, immediately add it to the bowl with the carrots and cabbage and pour the dressing from the measuring cup over the top. Stir until well combined.
- If time allows, let cool before stirring in the herbs and almonds. If you do not plan on eating it all in one sitting, reserve some of the almonds for sprinkling over the top later.