Recipe

Bright & Citrusy Quinoa Salad

A punchy, juicy quinoa salad with citrus, crunchy cucumber, creamy avocado, and a limey honey dressing that tastes like sunshine.

By Matt Campbell

•

4.8

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If your meals have been feeling a little beige lately, this is your reset button. This bright and citrusy quinoa salad is the kind of food that wakes up your mouth in the best way: juicy orange, zippy lime, a little honey, and enough crunchy, creamy texture to keep every bite interesting.

It has that “Mom’s Best Recipes” energy: healthy-ish, practical, and friendly to weeknights. Make a batch, eat it cold straight from the fridge, and suddenly lunch feels like you tried. No complicated ingredients, no weird powders, and no pretending kale is always fun.

Why It Works

Big flavor, low drama: Citrus + olive oil + a touch of honey makes a dressing that tastes fancy with pantry basics.
Great texture: Fluffy quinoa, crisp cucumber, creamy avocado, and toasted pepitas keep it from becoming a sad bowl.
Meal-prep friendly: You can prep the quinoa and dressing ahead, then assemble in minutes.
Satisfying: Protein and fiber from quinoa and chickpeas, plus fats from olive oil and avocado.

Pairs Well With

Storage Tips

Keep It Fresh

Fridge: Store in an airtight container. It is best within 1 to 2 days if the avocado is already mixed in. If you store the salad without avocado (best move), it keeps nicely for up to 3 days.
Best move for meal prep: Store the quinoa mixture and dressing separately, then add avocado and herbs right before eating.
Revive leftovers: Add a squeeze of fresh lime or orange and a pinch of salt, then toss. Cold salads love a quick re-season.
Freezer: I do not recommend freezing this once assembled. Quinoa alone freezes fine, but cucumber and citrus do not.

Common Questions

Can I use a different grain?

Yes. Couscous, farro, or brown rice all work. If you use farro, plan for a longer cook time and a chewier bite, which is honestly great here.

What citrus is best?

Orange + lime is my favorite combo. Use whatever is juicy: navel oranges, mandarins, cara cara oranges, grapefruit, or a mix. If you use grapefruit, add a little extra honey to balance the bitterness.

How do I keep the quinoa from tasting bland?

Salt the cooking water. It is the simplest fix. For maximum flavor, quinoa likes to meet the dressing while it is still a little warm. But for this salad, let it cool to room temp first so the cucumber stays crisp and the avocado does not get soft and sad. Then toss with dressing, taste, and add a little more right before serving to keep everything bright instead of dull.

Is this good for kids?

Yes, especially if you keep the red onion mild. If your crew is skeptical, chop everything smaller and swap in mandarins. They are sweeter and feel like a treat.

Can I make it higher protein?

Add shredded rotisserie chicken, grilled shrimp, or a couple of chopped hard-boiled eggs. You can also add an extra half cup of beans.

Do I have to segment the oranges?

Nope. Segments are pretty, but not required. The easiest route is to peel the oranges, chop them, and pull off any thick pith as you go. If there are seeds, flick them out and keep moving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid
Fine-mesh strainer (for rinsing quinoa)
Cutting board and sharp knife
Large mixing bowl
Small jar or bowl for dressing
Citrus juicer (optional but helpful)

I started making versions of this salad when I realized my “healthy lunches” were turning into a rotation of the same three sad options. The fix was not more discipline, it was more brightness. Citrus does that. It makes leftovers feel alive, even on day two, and it plays so well with grains that need a little help showing off. Now, whenever I see a bowl of oranges on the counter, I know exactly where we are headed.

Bright & Citrusy Quinoa Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 4

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water (or low-sodium broth)
1/2 tsp kosher salt, plus more to taste
2 oranges (or 3 to 4 mandarins), segmented or chopped
1 lime (you will use the zest and juice)
1 English cucumber, diced
1 avocado, diced
1/3 cup thinly sliced red onion
1 (15-ounce) can chickpeas, drained and rinsed
1/3 cup crumbled feta (optional)
1/4 cup chopped fresh cilantro or parsley (or a mix)
1/4 cup toasted pepitas or sliced almonds (see notes for nut-free)

Dressing

1 tsp lime zest
3 tbsp fresh lime juice
2 tbsp fresh orange juice (from the oranges you are using)
1 tbsp honey (or maple syrup)
1 small garlic clove, finely grated or minced
1/4 cup extra-virgin olive oil
1/4 tsp ground cumin (optional, but great)
Black pepper, to taste

Instructions

Cook the quinoa. Add rinsed quinoa, water, and salt to a saucepan. Bring to a boil, then cover and reduce to a gentle simmer. Cook for 12 to 18 minutes, or until the quinoa is tender, the liquid is absorbed, and you see the little germ rings. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
Cool it down. Spread the quinoa on a plate or sheet pan so it cools quickly. You want it at least room temp before mixing, so the cucumber stays crisp and the avocado stays creamy (not warm and mushy).
Make the dressing. In a small jar or bowl, combine lime zest, lime juice, orange juice, honey, garlic, olive oil, cumin (if using), and black pepper. Shake or whisk until glossy and blended. Taste and add a pinch of salt if it needs it. This makes slightly more than you need, which is excellent news for leftovers.
Prep the mix-ins. Segment or chop the oranges, dice cucumber, thinly slice red onion, and rinse the chickpeas. If your red onion is sharp, soak it in cold water for 5 minutes, then drain.
Assemble. In a large bowl, combine cooled quinoa, oranges, cucumber, red onion, and chickpeas. Pour in most of the dressing (start with about 3/4 of it) and toss.
Finish like you mean it. Gently fold in avocado, herbs, and feta (if using). Top with toasted pepitas or almonds. Taste again and adjust with more dressing, a squeeze of lime, or an extra pinch of salt. For meal prep, add the avocado right before eating.
Serve. Eat it as-is, pile it into a pita, or spoon it over greens. If you want it extra cozy, serve with warm grilled chicken or salmon.

Nutrition information is estimated.

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