Sunbeam Citrus Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, nutrient-packed salad with fluffy quinoa, juicy citrus segments, and a zesty tahini dressing that dances with bright, fresh flavors. This american-inspired salads (gluten-free, vegan) ready in about 40 minutes pairs quinoa, water, navel 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 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 quinoa
• 2 cups water
• 1 navel orange
• 1 blood orange
• 1/4 cup red onion
• 2 tbsp chopped fresh mint
• 3 tbsp extra virgin olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp salt

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then 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: While quinoa cooks, peel and segment 1 navel orange and 1 blood orange, removing all membranes. Thinly slice 1/4 cup red onion and place in a bowl with 2 tbsp chopped fresh mint.
3. Step 3: Whisk together 3 tbsp extra virgin olive oil, 1 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, and 1/4 tsp salt in a small bowl until smooth and emulsified.
4. Step 4: Fluff cooked quinoa with a fork, let cool slightly, then fold in orange segments, red onion mixture, and dressing until evenly coated.