Citrus Quinoa Salad

There are times when I’m not eating mac ‘n cheese.

Lunchtime today was not one of those times.

It went a little something like this:

Well, not the whole casserole.

Don’t get me wrong, I could probably take down that entire dish, but that would really just be a slow form of suicide and things haven’t gotten quite that dire.

I honestly contemplated making mac ‘n cheese again for dinner tonight.

Amy has called me out on this mild obsession of mine before, saying that I should probably just write a cookbook composed entirely of mac ‘n cheese recipes and get it over with, considering it consumes an inordinate amount of my brain activity.

The first sign you have a problem is when your friends start calling you out on it.

Ok, maybe that’s not the first sign.

Bottom line is: I decided to go another direction with my dinner.

This recipe has protein, lots of veggies, and only healthy fats.

So basically, it’s the opposite of mac ‘n cheese.

Citrus Quinoa Salad
serves 4 (as a side dish, 2 as a main course)

Inspired by Paige’s Warm Quinoa+Grapefruit Salad

1 cup quinoa, cooked to package directions (I cooked mine in vegetable broth)
1 orange
2 carrots, peeled and grated
2 cups fresh spinach
1 oz raw almonds, chopped
2 T dried cranberries (raisins would work, too)
1/4 cup scallions, green parts only, chopped
 2 T apple cider vinegar
1 clove garlic, smashed and peeled
1 t honey
1 t Dijon mustard
salt+pepper

1. Over a small mixing bowl, so as to catch the juice, supreme the orange.  Basically, you want to slice around the membranes to separate the segments.  This is a good tutorial.
2. Most of the juice from the orange will have dripped into the small bowl. Squeeze out the remaining juice from the orange.
3. Roughly chop the orange supremes and place in a large mixing bowl along with the shredded carrot, spinach and scallions.
4. To the reserved orange juice, add vinegar, honey, mustard, salt and pepper, and crushed garlic. Whisk to combine.


5. Pour vinaigrette over the vegetables and toss to combine.
6. Add cooked quinoa, almonds and dried cranberries and toss well.

This would be an awesome summer salad, but clearly I sort of missed the boat on that whole “seasonal cuisine” thing.  It’s alright, it still tastes good in November.

As does mac ‘n cheese.  But that’s a story for another day.

And that day will probably be sooner than later.

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16 thoughts on “Citrus Quinoa Salad

  1. I want one of the first copies of your mac & cheese cookbook. Make it two copies. Autographed so I can sell it one on Ebay. 😉

    As for the quinoa, I love the sweet and salty combo in this recipe. It’s a nice way to shake things up in between pans of mac & cheese.

  2. A mac and cheese cookbook is a brilliant idea! I would buy it! You should get on that book proposal ASAP.
    Also, the quinoa looks good as well.

  3. Two things.
    One, this looks amazing. I love quinoa salad. It never let’s me down.
    Two, you should write a cookbook with only mac and cheese recipes. Not only would I totally pay for that, I would try every recipe. Hopefully not all in the same week, but I can’t make any promises.

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