Quinoa Citrus Salad with Honey Turmeric Dressing
Grain salads like this one take well to meal prepping, as they can last several days in the fridge and taste great both chilled or reheated. It is also adaptable to what you have on hand. No white beans? Try chickpeas. No quinoa? Try wheat berries. Feel free to garnish with fresh herbs.
Filed Under: Vegetarian & Vegan Diet, Salads, Lunch, Vegetarian, Vegan, Gluten-free, Quinoa, Staff Favorites
Active time
10 minutesTotal time
25 minutesYield
4 servingsServing Size
1/4 recipeNutrition
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Ingredients
Salad:
1 cup quinoa
3 assorted medium citrus fruits (such as blood oranges, mandarin oranges, and cara cara oranges), peeled and chopped into bite-sized pieces
1 (15-ounce) can navy beans, unsalted, drained and rinsed
⅓ cup shelled pistachios
Dressing:
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon ground turmeric
½ teaspoon salt
Instructions
- Prepare the quinoa according to package instructions.
- While the quinoa is cooking, whisk together all of the dressing ingredients in a small bowl.
- In a large bowl, toss together the cooked quinoa, the dressing, the chopped fruit, the beans, and the pistachios.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 480Total Fat: 21g
Saturated Fat: 3g
Sodium: 310mg
Carbohydrate: 60g
Fiber: 12g
Total Sugar: 13 (Added Sugar: 1g)
Protein: 15g
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