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
Scale
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.
