Citrus-Ginger Quinoa Salad with Roasted Plantains

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant quinoa salad tossed with a citrus-ginger dressing, topped with sweet roasted plantains and crunchy toasted pumpkin seeds. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 35 minutes, pairs quinoa, water, ripe plantain into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 sliced into 1/2-inch rounds ripe plantain
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1/3 cup fresh orange juice
• 2 tbsp fresh lime juice
• 1 tbsp grated fresh ginger
• 1 tbsp honey
• 2 thinly sliced green onions
• 1/4 cup chopped cilantro
• 1/4 cup toasted pumpkin seeds

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 large peeled and sliced plantain rounds with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 15-18 minutes, flipping halfway, until golden and caramelized.
2. Step 2: 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. Fluff with a fork and let cool slightly.
3. Step 3: Whisk together 1/3 cup fresh orange juice, 2 tbsp fresh lime juice, 1 tbsp grated fresh ginger, 1 tbsp honey, 2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper until well combined.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted plantains, 2 thinly sliced green onions, 1/4 cup chopped cilantro, and 1/4 cup toasted pumpkin seeds. Pour the citrus-ginger dressing over the salad and toss gently to coat everything evenly.
5. Step 5: Serve at room temperature or chilled for a refreshing, nutrient-packed salad.