Quinoa Salad with Orange Vinaigrette is a combination of chopped baby kale, apples, cranberries, and nuts, all tossed in an incredibly delicious orange vinaigrette. This salad has explosive flavor, texture, and is great by itself or as a side.

This salad has got it going on. You have the sweetness and tartness from the green apple and dried cranberries, all the healthy benefits from the kale, the crunch from the nuts, and flavor from the most delicious orange vinaigrette. This is the good stuff all combined in one salad. The only way you’re going to believe me is to make it yourself.

The secret to my quinoa salad is...

My secret is to cook the quinoa with some orange juice. A few tablespoons of frozen orange juice concentrate gives just enough fruity flavor to make it interesting. I keep a can of it in my freezer so it’s there whenever I need it. It’s also used to make the orange vinaigrette that coats every bit of this quinoa salad. If you want flavor, you need to trust me on this.

The nuts, dried cranberries, and green apple are added to the quinoa and kale in a big bowl. As for the nuts, you can use chopped pecans, walnuts, or a combination of the two. I use whatever I have available.

Finally, the orange vinaigrette is added. When you toss everything together, magic happens. Not only is this good for you, it makes a great presentation.

You need to make this quinoa salad. You’re gonna love it.

Try some of my other salads:

Life is too short for mediocre food.

Quinoa salad all tossed with an orange vinaigrette.

Quinoa Salad with Orange Vinaigrette

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Serves 4 - 6 as a side.

Prep Time: 15

Cook Time: 20

Total Time: 35

Author: Natalie Gregory

Ingredients

1 cup quinoa
1 ½ cups water
2 tablespoons frozen orange juice concentrate
1 teaspoon kosher salt
4 cups baby kale (5 ounce package) roughly chopped
½ cup pecans or walnuts* roughly chopped
¼ cup dried cranberries
1 green apple (Granny Smith) unpeeled, cored, and diced

Orange Vinaigrette:

¼ cup frozen orange juice concentrate defrosted
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar Recommended: Braggs
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon minced garlic (1 clove)
½ teaspoon kosher salt
¼ teaspoon pepper

Instructions

Rinse the quinoa under cold water and strain.
In a small (1 ½ quart) saucepan, add the quinoa, water, orange juice, and salt. Bring to a boil then lower to a simmer. Cook, covered, until the quinoa has absorbed all the liquid - about 15 - 20 minutes. Transfer to a large bowl and fluff up and separate with a fork. Let it cool slightly.
In a bowl or 2 cup measure, whisk together the ingredients for the orange vinaigrette. Pour over quinoa.
Add the remaining ingredients and toss to combine well.

Notes

*Both pecans or walnuts work in this recipe. You can also use a combination of both.

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!