Citrus-Mint Quinoa Salad with Roasted Chickpeas

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

A vibrant, protein-packed quinoa salad featuring bright citrus segments, fresh mint, and crunchy roasted chickpeas for texture. This mediterranean-inspired vegan (gluten-free) ready in about 45 minutes pairs quinoa, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork and let cool.
  2. Step 2: Preheat oven to 400°F. Toss 1 can drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1 tsp salt. Spread on a baking sheet and roast for 25 minutes until crispy, shaking the pan halfway through.
  3. Step 3: In a large bowl, combine cooled quinoa, 1 large peeled and segmented orange, 1 medium peeled and segmented grapefruit, 1/4 cup chopped fresh mint, and 1/4 cup finely diced red onion.
  4. Step 4: Whisk together 1 tbsp honey, 2 tbsp lemon juice, 1 tbsp olive oil, and 1/2 tsp black pepper. Pour dressing over salad and toss gently to combine.
  5. Step 5: Top salad with the roasted chickpeas just before serving to maintain their crunch.

Equipment for this recipe

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Frequently asked questions

How long does Citrus-Mint Quinoa Salad with Roasted Chickpeas take to make?

Total time is about 45 minutes (20 min prep + 25 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 Quinoa Salad with Roasted Chickpeas?

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 Quinoa Salad with Roasted Chickpeas?

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 Quinoa Salad with Roasted Chickpeas 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 Quinoa Salad with Roasted Chickpeas gluten-free?

Yes — this recipe is tagged 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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