Citrus Herb Quinoa Arugula Bowl (Printable Version)
Fluffy quinoa, peppery arugula, juicy citrus and herb vinaigrette for a light, refreshing grain bowl.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, thoroughly rinsed
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Greens
04 - 4 cups packed baby arugula leaves
→ Citrus
05 - 1 large orange, peeled and segmented
06 - 1 large grapefruit, peeled and segmented
07 - 1/2 cup pomegranate seeds (optional)
→ Fresh Herbs & Garnish
08 - 1/4 cup fresh mint leaves, finely chopped
09 - 1/4 cup fresh parsley, finely chopped
10 - 1/4 cup sliced almonds, toasted
11 - 1/4 cup crumbled feta cheese (optional)
→ Herb Citrus Vinaigrette
12 - 1/4 cup extra virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 tablespoon fresh orange juice
15 - 1 teaspoon honey or pure maple syrup
16 - 1 teaspoon Dijon mustard
17 - 1 small garlic clove, finely minced
18 - 1/4 teaspoon kosher salt
19 - 1/8 teaspoon freshly ground black pepper
20 - 2 tablespoons fresh dill, finely chopped
# How to Make It:
01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool for 5 minutes.
02 - Whisk together olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, minced garlic, salt, pepper, and dill in a small mixing bowl until fully emulsified.
03 - Transfer the cooked quinoa to a large bowl and pour the vinaigrette over. Toss gently to combine until the grains are evenly coated.
04 - Carefully fold in baby arugula, orange segments, grapefruit segments, pomegranate seeds if using, chopped mint, and chopped parsley. Mix just until incorporated to avoid bruising the greens.
05 - Scatter toasted sliced almonds and crumbled feta cheese over the top. Serve immediately or cover and refrigerate for up to 2 hours to allow flavors to meld.
# Expert Advice:
01 -
- You get layers of texture and sunny flavor in every bite, and nobody will guess how little effort it took.
- This bowl looks impressive enough for guests, but it’s also my favorite zero-stress weekday lunch.
02 -
- If you skip rinsing the quinoa, you’ll end up with a lingering bitterness – I learned this the frustrating way.
- Letting the quinoa cool slightly before adding the greens keeps them from wilting into a sad tangle.
03 -
- A pinch of salt on the citrus brings out their sweetness and balances the flavors.
- Chopped herbs added right before serving keep the whole salad vibrant and aromatic.