Citrus-Ginger Quinoa Salad with Roasted Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant quinoa salad tossed with a citrus-ginger dressing, topped with sweet roasted plantains and crunchy toasted pumpkin seeds. This latin american-inspired salads (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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Citrus-Ginger Quinoa Salad with Roasted Plantains take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Ginger Quinoa Salad with Roasted Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Citrus-Ginger Quinoa Salad with Roasted Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Ginger Quinoa Salad with Roasted Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Citrus-Ginger Quinoa Salad with Roasted Plantains vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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