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.
Servings: 4 servings
Calories: 366kcal
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.
Notes
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 at room temperature. This salad tastes delicious both ways, making it perfect for entertaining or easy grab-and-go lunches.
Nutrition
Serving: 1.75cups | Calories: 366kcal | Carbohydrates: 33g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 270mg | Potassium: 460mg | Fiber: 5g | Sugar: 14g | Vitamin A: 802IU | Vitamin C: 44mg | Calcium: 89mg | Iron: 2mg