Quinoa Salad with Orange & Grapes

Sweet grapes, crunchy celery and juicy orange segments adorn this quinoa salad. The tangy orange vinaigrette and crunchy almonds top it off perfectly.

I am excited about this quinoa salad with orange and grapes. I like this. This is the best salad I have tasted so far this season. (I know I say that about every salad. I’m just a salad girl. What can I say, salads excite me!)

We’ve been eating a lot of vegetarian salads lately with more of a Mediterranean vibe, like this chopped Greek salad or the Israeli couscous salad. Everyone loves my pasta caprese salad too, but I think we need a break from the tomatoes and cucumbers.

This quinoa salad is so refreshing and the flavors are perfect. The grapes are sweet and soft, the celery is crisp and fresh, and the orange segments and zest make everything so alive and exciting. Salted almonds add a salty crunch.

What will you like about this quinoa salad?

• The ingredients (oranges, grapes, celery) are available all year round. This is not a seasonal salad that relies on ingredients that only exist for a limited time. You can enjoy this salad at any time of the year.
• It’s super versatile. You can add nuts, seeds, cheese, even chicken if you like. Dried fruits such as raisins or cranberries are a great addition, and fresh seasonal fruits can stand in for grapes. Keep reading for many more ideas.
• You can prepare the quinoa in advance. You can put this salad together in 15 minutes if you have the quinoa ahead of time. I almost always have quinoa already cooked in the freezer or fridge. I cook the whole package of quinoa at once (try the Instant Pot quinoa) so it’s ready when I need it. I love quinoa salads (see list below) and I also add quinoa to other recipes, like pancakes or savory breakfast muffins.

Ingredients you will need

I’ll go over the recipe here to get you started. Be sure to refer to the recipe card below for measurements, instructions and nutritional information.

• quinoa: You will need a cup of uncooked quinoa. You can make quinoa in advance and freeze or refrigerate it. Quinoa comes in different colors: red, black or white; Choose your favorite type. The quinoa in the picture in the salad is white.
• Red grapes: Red or green grapes are fine, but I like the color contrast of red grapes for this salad. Cut the grapes in half to make it easier to eat.
• celery: Crunchy green celery provides a nice crunch. Did you know that celery has antioxidants, fiber and important minerals that benefit your health?
• red onion: You can substitute sweet onion if you prefer. To reduce the onion’s assertive taste, soak the onion cubes in ice water for about 10 minutes. filter well.
• Oranges: You will need 2 navel oranges and none of the oranges will go to waste because the peel and juice go into the vinaigrette and the juicy parts also go into the salad.
• Virgin olive oil: This heart healthy oil has so much flavor. It brings a lot to the salad so aim for quality olive oil (the greener the better!).
• White wine vinegar: Slightly sweet in taste, white wine vinegar combines perfectly with the orange juice to create a juicy and delicious sauce.
• honey: I like to enhance the natural sweetness of the fruit with just a little honey. If your honey is particularly crystallized or thick, warm it up a bit in the microwave before adding it to the vinaigrette. If you happen to follow a vegan diet, just substitute maple or agave syrup, or leave it out altogether.
• tonsils: Salted roasted almonds add the final touch to the salad. If you prefer a different type of nut, that is perfectly acceptable. Be sure to roast/roast the nuts before adding them to the salad for the best flavor.

How to make this quinoa salad

The first thing you will need to do is cook the quinoa. Follow package instructions. When the quinoa is cooked, spread it on a rimmed baking sheet or tray so that it cools down faster.

the next, Prepare the oranges. Using a micro plane or zester, grate one of the oranges first. It is much easier to grate an orange when it is whole! Next, segment the oranges. If you’re not sure how to do this, this is a short one YouTube video from Real Simple helps a lot.

In a large bowl, lightly Combine The cooled quinoa, the orange segments, the grapes, the celery and the onion.

Whisk together the vinaigrette ingredients: freshly squeezed orange juice, orange zest, olive oil, honey and white wine vinegar.

Add the vinaigrette to the salad and mix until a uniform mixture is obtained. Taste a spoonful of salad to check the seasoning. Maybe you should add a pinch of kosher salt and a few grinds of black pepper. Add the chopped almonds just before serving.

You can serve your salad immediately or keep it in the fridge for up to three days. It is delicious at room temperature or chilled.

Common questions

Change it

This is a pretty simple salad and easy to adapt. Use what you have in the fridge. Here are some suggestions to get you thinking:

• Make this a main course salad: Add toasted pecans, toasted walnuts, almonds or sunflower seeds for extra protein. Add cheese: feta, goat, gorgonzola, smoked Gouda, fresh mozzarella, whatever you like. A can of garbanzo beans (rinsed and drained) adds more protein. Meat lovers, mix in cooked and chilled chicken breast or rotisserie chicken.
• Try different fruit and vegetable combinations: Strawberries and spinach leaves, peaches and jicama, orange slices and avocado. You got the idea. Be creative!
• Including dried fruits: Dried fruits, such as cranberries, apricots, cherries, dates or raisins are a lovely addition.
• Add chopped fresh herbs: A handful of parsley, lemon balm, fresh mint or basil is always a good idea!
• Make it vegan: Omit the honey and use maple or agave syrup instead.

Tips for storing and preparing in advance

If you prefer, make this salad in advance. It keeps well for up to three days. I prefer to keep the chopped nuts and add them right before serving so they retain their crunch. Refrigerate it in a tightly covered container (or personal sized containers) and serve it whenever you are ready. Perfect for lunch boxes too!

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Preparation time: 15 subtlety subtlety

Time to cook quinoa: 10 subtlety subtlety

total time: 25 subtlety subtlety

8 Side dishes

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Sweet grapes, crunchy celery and juicy orange segments decorate this quinoa salad. The tangy orange vinaigrette and crunchy almonds top it off perfectly.

Instructions

• Cook quinoa according to the instructions on the package. Spread on a plate or baking paper to cool slightly.

• Preparing the oranges (see notes): first grate one orange. You should have about 1 teaspoon of zest. Place the scrapings aside. Using a sharp knife, slice the bottom and top of each orange. Place the oranges on the flat side and cut the peel and the white tar. Divide each orange, put the segments in a large bowl. Squeeze the juice from the remaining crusts into a small bowl. You need at least 1 tablespoon of juice.

• Add the quinoa, grapes, celery and onion to the large bowl containing the orange segments. Mix lightly to combine.

• Add the rest of the sauce ingredients to the bowl containing the orange juice: orange zest, olive oil, vinegar, honey and salt and pepper. Whisk to combine.

• Pour the vinaigrette over the quinoa mixture and stir until all the ingredients are dispersed. Fold in almonds.

• Serve at room temperature or chilled.

Remarks

• Vegan option: Omit honey. Maple or agave syrup can be substituted.
• precede: The salad will be kept for up to 3 days in the refrigerator in a tightly covered container.
• Not sure how to slice an orange? Look at this short YouTube video From Real Simple.
• Try seasonal fruits instead of grapes like berries, peaches, sweet cherries, etc.
• If desired, add ¼ to ½ cup crumbled feta, goat or blue cheese.
• You can add dried fruits to the salad (raisins, golden raisins, cranberries, cherries, if you want.

Nutritional information

dose: 0.75Goblet, Calories: 216KKL, Carbohydrates: 30G, protein: 6G, Fat: 9G, Saturated fat: 1G, Polyunsaturated fat: 2G, Unsaturated fat: 6G, trans fat: 0.001G, sodium: 87mg, potassium: 371mg, fiber: 4G, Sugar: 12G, vitamin: 175IU, Vitamin C: 21mg, calcium: 59mg, iron: 2mg

This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.