Citrus-Mint Infused Quinoa Salad
A light and invigorating quinoa salad featuring fresh citrus and mint, perfect for a revitalizing lunch or side. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs quinoa, water, chopped fresh mint leaves 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 220 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 quinoa
- 2 cups water
- 1/4 cup, chopped fresh mint leaves
- 1 large, segmented orange
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 medium, diced cucumber
- 1 small, diced red bell pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup quinoa under cold water until water runs clear. Combine with 2 cups water in a medium pot, bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
- Step 2: In a large bowl, whisk together 2 tbsp lemon juice and 3 tbsp extra virgin olive oil until emulsified. Add 1/2 tsp salt and 1/4 tsp black pepper, mix well.
- Step 3: Fluff the cooked quinoa with a fork and add it to the bowl with dressing. Toss in 1/4 cup chopped fresh mint leaves, 1 large orange segmented, 1 medium diced cucumber, and 1 small diced red bell pepper. Stir gently until all ingredients are combined and coated evenly with the dressing.
- Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to let flavors meld and create a refreshing, revitalizing dish.
Frequently asked questions
How long does Citrus-Mint Infused Quinoa Salad take to make?
Total time is about 25 minutes (10 min prep + 15 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-Mint Infused Quinoa Salad?
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-Mint Infused Quinoa Salad?
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-Mint Infused Quinoa Salad 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-Mint Infused Quinoa Salad 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.
