Citrus and Quinoa Salad with Mint Vinaigrette

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A refreshing quinoa salad featuring bright citrus segments and a zesty mint vinaigrette, ideal for a healthy lunch or side dish. This Mediterranean recipe (gluten free, vegetarian), ready in about 25 minutes, pairs quinoa, water, navel orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 large, peeled and segmented navel orange
• 1 medium, peeled and segmented grapefruit
• 1 small, diced cucumber
• 1/4 cup, chopped fresh mint leaves
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: In a large bowl, combine 1 large peeled and segmented navel orange, 1 medium peeled and segmented grapefruit, 1 small diced cucumber, and 1/4 cup chopped fresh mint leaves.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Add cooled quinoa to the citrus mixture. Pour vinaigrette over salad and toss gently to combine. Chill for 20 minutes before serving to allow flavors to meld.