Spring-Optimized Quinoa Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, protein-packed salad with fluffy quinoa, seasonal citrus, and crisp vegetables. This mediterranean-inspired salads (vegan) ready in about 35 minutes pairs quinoa, orange, blood orange 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 290 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
• 1 orange
• 1 blood orange
• 1/2 cucumber
• 6 radishes
• 1/4 cup mint
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/4 tsp salt

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. Combine with 2 cups water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Zest and juice both oranges, then thinly slice 1/4 cup orange segments. Finely dice 1/2 cucumber and slice 6 radishes into 1/8-inch rounds.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, and 1/4 tsp salt until emulsified.
4. Step 4: Fluff cooked quinoa with a fork, let cool slightly, then transfer to a large bowl. Add 1/4 cup chopped mint, orange segments, cucumber, and radishes.
5. Step 5: Pour dressing over salad and toss gently until evenly coated. Refrigerate for 20 minutes to let flavors meld.
6. Step 6: Just before serving, sprinkle with remaining 1/4 cup chopped mint and additional mint leaves for garnish.