This Citrus-Infused Quinoa Salad with Oranges and Kale Recipe is an absolute celebration of fresh, vibrant flavors and nourishing ingredients that come together in the most delightful way. Imagine the nutty warmth of perfectly cooked quinoa mingling with the bright, juicy bursts of navel oranges, the hearty chew of tender kale, and the creamy richness of ripe avocado—all tied together by a luscious citrus dressing that elevates every bite. It’s a dish that’s as satisfying as it is wholesome, making it a perfect choice whether you’re looking for a refreshing lunch, a colorful side, or a show-stopping salad to brighten up your table.
Ingredients You’ll Need
The magic of this Citrus-Infused Quinoa Salad with Oranges and Kale Recipe lies in its simple, wholesome ingredients. Each one plays a key role—whether it’s adding texture, color, or a burst of flavor—resulting in a beautifully balanced and inviting salad.
- 1 cup quinoa, rinsed: The gluten-free grain forms a fluffy, protein-packed base perfect for soaking up the citrus flavors.
- 2 cups water: Essential for cooking the quinoa to the right tenderness.
- 1 tablespoon orange zest: Adds a fragrant, zesty aroma that livens up the quinoa as it cooks.
- 1/4 teaspoon salt: Enhances all the natural flavors without overpowering.
- 3 large navel oranges: The star citrus ingredient, providing sweet, juicy segments and fresh juice for the dressing.
- 1 large bunch lacinato kale: A nutrient-dense leafy green that adds earthiness and a satisfying chew.
- 1/2 cup sliced almonds, toasted: Adds a crunchy contrast and a slightly nutty flavor.
- 2 ripe avocados, diced: Creamy and smooth, these bring a luscious texture and mild flavor.
- 2 tablespoons fresh lemon juice: Brings brightness and acidity to balance the sweetness.
- 2 tablespoons pure maple syrup: A natural sweetener that rounds out the dressing beautifully.
- 1 tablespoon Dijon mustard: Adds a subtle tang and depth to the dressing.
- 1/3 cup extra virgin olive oil: Provides richness and helps carry the dressing smoothly throughout.
- 1/2 teaspoon salt: Seasoning to perfect the dressing’s flavor.
- 1/4 teaspoon black pepper: For a gentle touch of heat and spice.
How to Make Citrus-Infused Quinoa Salad with Oranges and Kale Recipe
Step 1: Cook the Quinoa
Begin by combining the rinsed quinoa, orange zest, water, and salt in a saucepan. Bring everything to a rolling boil, then reduce the heat to a gentle simmer, cover with a lid, and cook for 15 minutes. The orange zest will infuse delicate citrus notes right into the grains as they cook. Afterward, remove the pan from heat and let it stand covered for 5 minutes. Then fluff the quinoa with a fork and allow it to cool completely. This step sets the foundation of your salad with warm, aromatic quinoa.
Step 2: Prepare the Oranges
While the quinoa cooks, carefully segment the navel oranges. Cut away the peel and membranes to reveal the juicy, vibrant orange segments, catching any juice that drips into a bowl below. Once the segments are removed, squeeze the remaining pulp and membranes to extract every last drop of juice—this fresh orange juice will play a starring role in your dressing.
Step 3: Massage the Kale
Next, remove the tough stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl and drizzle it with a little of the dressing (which you’ll prepare shortly). Massage the leaves gently with your hands for 2 to 3 minutes. This process softens the kale, making it tender and silky, which allows the flavors to mingle beautifully throughout the salad.
Step 4: Toast the Almonds
Bring a dry skillet to medium heat, then add the sliced almonds. Toast them for 3 to 4 minutes, stirring frequently until they’re golden brown and fragrant. This extra step adds a nutty crunch that contrasts perfectly with the other softer components of the salad.
Step 5: Make the Dressing
Whisk together 3 tablespoons of the freshly squeezed orange juice, the fresh lemon juice, pure maple syrup, Dijon mustard, salt, and black pepper. Once blended, slowly drizzle in the extra virgin olive oil while whisking constantly to create a smooth, emulsified dressing bursting with citrus brightness and subtle sweetness.
Step 6: Assemble the Salad
In your bowl with the massaged kale, add the cooled quinoa, orange segments, and toasted almonds. Pour about three-quarters of the dressing over the salad and toss everything gently to combine. Let the salad sit for 15 minutes at room temperature so the flavors can marry and develop, making the Citrus-Infused Quinoa Salad with Oranges and Kale Recipe even more delicious.
Step 7: Finish and Serve
Just before serving, fold in the diced ripe avocado along with the remaining dressing. The creamy avocado balances the tang of the citrus dressing wonderfully. Taste and season with additional salt and pepper if needed. Now your vibrant, nourishing salad is ready to brighten any meal!
How to Serve Citrus-Infused Quinoa Salad with Oranges and Kale Recipe
Garnishes
To make your Citrus-Infused Quinoa Salad with Oranges and Kale Recipe pop visually and flavor-wise, consider topping it with a few fresh mint leaves or a sprinkle of freshly chopped parsley. A little extra handful of toasted almonds right before serving adds that irresistible crunch. For a touch of elegance, thinly sliced red onions or pomegranate seeds can add color and a burst of flavor.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, adding a refreshing contrast to smoky proteins. It also works wonderfully as a light but fulfilling stand-alone lunch. For a vegetarian meal, serve it alongside warm, crusty bread or a creamy hummus dip to keep the meal well-rounded and satisfying.
Creative Ways to Present
Try serving this salad in hollowed-out orange halves for a charming, festive presentation that’s sure to impress guests. Alternatively, layering it in clear glass jars in alternating colors of quinoa, kale, and orange segments creates a stunning visual if you’re packed lunches or picnic dishes in mind. The textured layers highlight the colorful ingredients beautifully!
Make Ahead and Storage
Storing Leftovers
The Citrus-Infused Quinoa Salad with Oranges and Kale Recipe keeps very well in an airtight container in the refrigerator for up to 2 days. Because of the avocado, it’s best to store the salad without it and add fresh avocado when you’re ready to serve the leftovers. This helps maintain the vibrant colors and avoids any browning.
Freezing
This salad is not ideal for freezing due to the fresh citrus elements and delicate kale texture. Freezing would compromise the bright flavors and cause textural changes, especially with the kale and avocado, so it’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
Because this salad shines with fresh, crisp ingredients, reheating is not recommended. If you prefer a warm dish, gently reheat the quinoa portion separately and then toss with fresh kale, oranges, and dressing. Otherwise, enjoy it chilled or at room temperature for the most refreshing experience.
FAQs
Can I use other types of oranges?
Absolutely! While navel oranges work beautifully in this Citrus-Infused Quinoa Salad with Oranges and Kale Recipe due to their sweetness and seedlessness, blood oranges or Cara Cara oranges can add a lovely twist with unique flavors and vibrant color.
Is it necessary to massage the kale?
Yes, massaging kale breaks down its tough fibers, making it softer and more enjoyable to eat in a salad setting. This step also allows the dressing to penetrate better, enriching each leaf with flavor.
Can I make this salad vegan?
The recipe is already vegan-friendly as it uses maple syrup and olive oil instead of honey or dairy. Just ensure your Dijon mustard doesn’t contain any non-vegan ingredients, which is rare but worth checking.
How can I add more protein?
For an extra protein boost, adding chickpeas, cooked tofu, or grilled chicken can complement the salad nicely and make it a complete meal without sacrificing its fresh flavors.
What can I substitute for sliced almonds?
If you’re allergic or prefer a different crunch, try toasted walnuts, pecans, or sunflower seeds. Each brings its own distinctive flavor and texture to this Citrus-Infused Quinoa Salad with Oranges and Kale Recipe.
Final Thoughts
This Citrus-Infused Quinoa Salad with Oranges and Kale Recipe is one of those rare dishes that feels both indulgent and nourishing at the same time. Its vibrant colors, fresh citrus zing, and impressive texture make it a standout in any meal rotation. I wholeheartedly encourage you to give it a try—you might just find your new favorite salad that delights your taste buds and fuels your body with every delicious bite.
Print
Citrus-Infused Quinoa Salad with Oranges and Kale Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Citrus-Infused Quinoa Salad featuring nutty quinoa, sweet navel oranges, tender massaged kale, creamy avocados, and toasted almonds, all brought together with a zesty citrus dressing. Perfect as a nutritious, light meal or side dish, this salad balances fresh flavors and satisfying textures for a wholesome and delicious experience.
Ingredients
Quinoa Base
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon orange zest
- 1/4 teaspoon salt
Produce
- 3 large navel oranges
- 1 large bunch lacinato kale
- 2 ripe avocados, diced
Add-ins
- 1/2 cup sliced almonds, toasted
Dressing
- 3 tablespoons fresh orange juice (from segmented oranges)
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook quinoa: Combine the rinsed quinoa, orange zest, water, and 1/4 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes until the quinoa is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool completely.
- Prepare oranges: Segment the navel oranges carefully, collecting the juice in a bowl. After segmenting, squeeze the remaining orange membranes over the bowl to extract all remaining juice for the dressing.
- Massage kale: Remove the stems from the lacinato kale and tear the leaves into bite-sized pieces. Drizzle a little of the dressing over the kale and massage the leaves gently with your hands for 2-3 minutes until they become darkened and tender.
- Toast almonds: Place the sliced almonds in a dry skillet over medium heat. Toast them for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and allow to cool.
- Make dressing: In a bowl, whisk together 3 tablespoons of the fresh orange juice, lemon juice, maple syrup, Dijon mustard, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing.
- Assemble salad: In a large bowl, combine the massaged kale, cooled quinoa, orange segments, and toasted almonds. Toss everything together with three-quarters of the dressing. Let the salad sit for 15 minutes to allow the flavors to meld.
- Finish and serve: Just before serving, gently fold in the diced avocado and the remaining dressing. Adjust seasoning with additional salt and pepper if desired. Serve chilled or at room temperature.
Notes
- Rinsing quinoa before cooking removes the natural bitterness of the saponins.
- Massaging kale softens it, making it easier to eat and digest.
- Toast almonds carefully to avoid burning and to enhance their nutty flavor.
- This salad can be prepared a few hours in advance, but add avocado just before serving to prevent browning.
- Orange segments and juice add fresh citrus brightness that complements the hearty quinoa and kale perfectly.
