This post may contain affiliate links. Please read my disclosure and privacy policy.
This cold quinoa dish has become a favorite make-ahead meal in my home.
Freshly squeezed orange juice pairs perfectly with fragrant basil in this easy dressing, and when tossed over quinoa and crunchy vegetables, it creates a tasty and refreshing dish.
Despite it’s reputation as a “super grain,” quinoa is not technically a grain–> it’s a seed! Quinoa is an easily digested source of complete protein, containing all nine essential amino acids, making it the perfect base for a filling packed lunch or quick dinner. It’s also a great source of iron, magnesium, vitamin B2, and manganese, which are all necessary for healthy brain function.
This cold salad can be easily modified to feature any fresh vegetables you like, so feel free to add any seasonal vegetables that you have on hand.
—
Citrus Basil Quinoa Salad
serves 4
Ingredients:
For the Quinoa Salad:
1 1/2 cups dry quinoa
3 cups water
1 cup Orange Basil Dressing (recipe below)
1/2 cup finely diced red onion
1 cucumber, chopped
2 cups fresh spinach
1 red bell pepper, chopped
salt and pepper
For the Orange Basil Dressing:
1/2 cup orange juice
1/4 cup apple cider vinegar
1/2 cup olive oil
1/4 cup tightly packed fresh basil
1/2 teaspoon sea salt
1 tablespoon honey
Directions:
Combine the dry quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat, allowing the quinoa to cook for 15 minutes, or until all of the water is absorbed. Remove from the heat, and fluff with a fork.
To prepare the Orange Basil Dressing, combine all of the ingredients in a blender, and blend until completely smooth and emulsified. Adjust the flavor to taste, if desired.
Transfer the quinoa to a large bowl and toss with one cup of the Orange Basil Dressing and all of the chopped vegetables. (Don’t be surprised if the spinach wilts from the heat of the freshly cooked quinoa.) Season with salt and pepper, to taste, and allow to marinate in the fridge for at least an hour before serving. Serve chilled, or at room temperature.
This dish will last for up to a week in the fridge, when stored in a sealed container. The flavor gets better as it marinates!
Note: The leftover Orange Basil dressing makes a delicious addition to any leafy green salad, and will last for up to a week in the fridge.
Ingredients
For the Quinoa Salad:
- 1 1/2 cups dry quinoa
- 3 cups water
- 1 cup Orange Basil Dressing (recipe below)
- 1/2 cup finely diced red onion
- 1 cucumber , chopped
- 2 cups fresh spinach
- 1 red bell pepper , chopped
- freshly chopped basil , to taste
- salt and pepper
For the Orange Basil Dressing:
- 1/2 cup orange juice
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup tightly packed fresh basil
- 1/2 teaspoon sea salt
- 1 tablespoon honey
Instructions
- Combine the dry quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat, allowing the quinoa to cook for 15 minutes, or until all of the water is absorbed. Remove from the heat, and fluff with a fork.
- To prepare the Orange Basil Dressing, combine all of the ingredients in a blender, and blend until completely smooth and emulsified. Adjust the flavor to taste, if desired.
- Transfer the quinoa to a large bowl and toss with the Orange Basil Dressing and chopped vegetables. Season with salt and pepper, to taste, and allow to marinate in the fridge for at least an hour before serving.
- This dish will last for up to a week in the fridge, when stored in a sealed container. The flavor gets better as it marinates!
Notes
Nutrition
Per Serving: Calories: 781, Fat: 36g, Carbohydrates: 97g, Fiber: 9g, Protein: 17g
Enjoy!
—
Reader Feedback: What are your favorite make-ahead meals?
This is a great salad! Is the nutrition information for the entire batch of 4 servings?
Made this. So good!
I loved SO MANY things about this recipe! It’s a great way to use leftover quinoa or make ‘boring’ quinoa into something more interesting. The dressing ALONE is a reason to try this — I am coming back to this recipe so soon almost totally for the dressing. It’s wonderful on a leafy green salad too. Finally, its so easy to mix and match with whatever veggies you have around – I;ve been trying to get more protein lately so I added edemame, which was wonderful. I’m sure you could also add shredded or cubed chicken.
Thank you! This one is getting saved for sure!!
Soooo delicious–especially the next day!
Delicious, though mine does not look like the one in the picture… I also use TruRoots.
Made this with kale! Girl! This is money!!!!!
Such a nutritious and delicious recipe, I have just made it with added sweetcorn! The dressing is to die for too. Popped it in the fridge to marinade, can’t wait to try it 🙂 Thank you!
Do you think the dressing would be ok without the honey?
It looks great and delicious, but I can’t stop wondering: Is this picture a correct representation of the Citrus Basil Quinoa salad? I see some shredded carrots in there(there is no word about carrots in the recipe, yet I don’t see the spinach, at least nowhere close to the amount of spinach required in the recipe – even if it was wilted. I’m a visual person, and I can’t imagine this salad looking like this, based on provided recipe, unless it is a variation of the basic recipe. Thanks.