Citrus Quinoa Salad with Arugula, Mint, and Pistachios
This Citrus Quinoa Salad with Arugula, Mint, and Pistachios is a fresh, vibrant dish perfect for spring and summer. Made with bright citrus, fluffy quinoa, peppery arugula, crunchy pistachios, and a refreshing homemade vinaigrette, it’s the perfect healthy side dish or light lunch.
If there were ever a salad that screamed summer, it would be this one. This vibrant vegan salad is packed with fresh, seasonal ingredients that feel like they were made to be gathered straight from the farmer’s market.
Since it’s orange season, there’s no better excuse to put those beautiful citrus fruits to good use. If you love bright, fresh flavors, this is one of those orange recipes you’ll want to make on repeat.
I first brought this salad to a friend’s brunch, and within minutes, everyone was asking for the recipe. That’s always my sign that a recipe is a keeper. It fits perfectly into your collection of go-to salad recipes and makes a beautiful addition to your favorite summer BBQ recipes.
Spotlight on This Citrus Quinoa Salad with Arugula, Mint, and Pistachios
- Packed with three types of citrus. If you’re a citrus lover, this bright and refreshing quinoa salad delivers the perfect balance of sweet, fresh flavor in every bite.
- Made with fresh farmer’s market ingredients. This vibrant vegan salad is packed with wholesome seasonal produce and fits beautifully into your collection of fresh salad recipes.
- Perfect for entertaining: Whether you’re heading to brunch, packing a picnic, or bringing a dish to share, this colorful salad makes a beautiful vegan side dish everyone will love.
- Ready in under 30 minutes: This easy quinoa salad comes together quickly, making it perfect for busy weekdays or last-minute entertaining. If you love simple meals, browse my other 30-minute recipes.
- Finished with a homemade dressing: This bright citrus vinaigrette ties everything together and is the perfect reminder that simple homemade dressings can completely transform a salad.
- Easy to prep ahead: Make this salad in advance, store the dressing separately, and toss before serving for an easy meal prep lunch or grab-and-go gathering dish.
- Light, fresh, and satisfying: This wholesome plant-based salad is refreshing enough for warm days, while still hearty enough to leave you feeling satisfied.
The Ingredients
Quinoa: Quinoa creates the hearty base of this salad, adding satisfying texture and making it substantial enough for a light lunch or wholesome side dish.
Vegetable stock: While water works in a pinch, cooking the quinoa in vegetable stock adds so much more flavor and makes a noticeable difference.
Arugula: These peppery greens pair beautifully with the sweet citrus, fresh mint, and homemade vinaigrette for the perfect balance of flavor.
Oranges: Feel free to mix and match your favorite citrus varieties. I love using a tangerine, Cara Cara orange, and blood orange for a beautiful combination of sweetness, color, and bright flavor.
Fresh mint: Mint adds the most refreshing pop of flavor and truly makes this salad feel extra vibrant and fresh.
Pistachios: These crunchy nuts add heartiness, texture, and a delicious buttery bite that pairs perfectly with the citrus.
For the simple homemade vinaigrette, you will need the following ingredients.
Olive oil: The rich base of the dressing that helps bring all of the bright flavors together.
Red wine vinegar: Adds the perfect tangy bite to balance the sweetness of the citrus.
Maple syrup: A touch of natural sweetness helps round out the dressing and balance the acidity.
Salt and pepper: Simple seasonings that enhance every flavor and tie the dressing together perfectly.
Frequently Asked Questions
Yes! This salad is a great make-ahead option. Simply prepare the quinoa and chop the ingredients in advance, then store the dressing separately and toss everything together just before serving for the freshest texture.
Stored in an airtight container, this quinoa salad will stay fresh for about 2–3 days in the refrigerator. For best results, keep the dressing separate if prepping ahead.
A mix of citrus varieties adds the best flavor and color. I love using blood oranges, Cara Cara oranges, and tangerines, but navel oranges or mandarins work beautifully too.
Yes, of course! I just prefer how the vegetable stock brings out more flavor in the quinoa.
This healthy vegan salad is made with wholesome ingredients like quinoa, fresh citrus, arugula, pistachios, and a simple homemade dressing, making it a nourishing and satisfying option.
Yes! Simply omit the pistachios or swap them for pumpkin seeds or sunflower seeds for a delicious nut-free version.
This salad pairs beautifully with grilled mains, sandwiches, veggie patties, wraps, or as part of a brunch spread.
Definitely. Chickpeas, crispy tofu, white beans, or even avocado would make delicious additions if you’d like a heartier meal.
For the best texture, allow the quinoa to cool completely before assembling the salad. This keeps the greens fresh and crisp.
The Instructions
Step one: Add the quinoa, vegetable stock, and salt to a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. Let rest for 5 minutes, then transfer to your salad bowl and cool before assembling the salad.
Step two: Make the dressing. Add the olive oil, red wine vinegar, maple syrup, salt, and pepper to a small bowl or a mason jar. Add the lid and give it a shake or whisk it in the bowl.
Step three: Add all of the salad ingredients to the salad bowl along with the cooled quinoa. This includes arugula, orange slices, minced mint, and chopped pistachios.
Step four: Pour the dressing over the salad, toss, and serve immediately or chill for 30 minutes to an hour.
Storage
Store any leftover citrus quinoa salad in an airtight container in the refrigerator for up to 2–3 days.
For the freshest texture, I recommend storing the homemade dressing separately and tossing the salad just before serving, especially if making it ahead for meal prep or entertaining.
If the salad has already been dressed, the arugula may soften over time, but it will still be delicious the next day. Give everything a quick toss before enjoying.
Tips and Modifications
Cook the quinoa in vegetable stock. While water works, vegetable stock adds so much more flavor and makes the quinoa taste far less bland.
Let the quinoa cool. Warm quinoa will wilt the arugula and soften the citrus, so be sure to let it cool before assembling the salad. Place it in the fridge if you need to.
Use a mix of citrus varieties. The combination of different oranges adds the best flavor, color, and visual appeal. Blood oranges, Cara Cara oranges, mandarins, or tangerines all work beautifully.
Prep it ahead. This is a great make-ahead salad for brunches, BBQs, or meal prep. Simply store the dressing separately and toss everything together just before serving.
Make it nut-free. Swap the pistachios for pumpkin seeds or sunflower seeds for a delicious nut-free crunch.
Add more protein. Want to make this a heartier meal? Add chickpeas, crispy tofu, white beans, or avocado for extra staying power.
Don’t skip the fresh mint. Mint adds a bright, refreshing flavor that really makes this salad stand out.
Serve it chilled or room temperature. This salad tastes delicious both ways, making it perfect for entertaining or easy grab-and-go lunches.
More Vegan Spring and Summer Salad Recipes
Arugula Orange Salad with Candied Pecans
Israeli Couscous Vegetable Salad
The Ultimate Vegan Spring Salad
Red Cabbage and Sweet Corn Slaw
Lemon Asparagus Couscous Salad
Citrus Quinoa Salad with Arugula, Mint, and Pistachios
Equipment
- 1 large salad bowl
- 1 small bowl *for the dressing
- 1 medium saucepan with lid *for the quinoa
Ingredients
- ½ cup dry quinoa
- 1 cup vegetable stock *water will work, too
- ¼ teaspoon salt for the quinoa
- 2 cups baby arugula leaves
- 1 Cara Cara orange, peeled and cut into bite-sized pieces
- 1 Blood orange, peeled and cut into bite-sized pieces
- 1 tangerine, peeled and cut into bite-sized pieces
- ⅓ cup pistachios, roughly chopped
- ⅓ cup fresh mint, minced
For the vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 4 teaspoons maple syrup
- Salt and pepper to taste
Instructions
- Add the quinoa, vegetable stock, and salt to a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. Let rest for 5 minutes, then transfer to your salad bowl and cool before assembling the salad.
- Make the dressing. Add the olive oil, red wine vinegar, maple syrup, salt, and pepper to a small bowl or a mason jar. Add the lid and give it a shake or whisk it in the bowl.
- Add all of the salad ingredients to the salad bowl along with the cooled quinoa. This includes arugula, orange slices, minced mint, and chopped pistachios.
- Pour the dressing over the salad, toss, and serve immediately or chill for 30 minutes to an hour.
