Nutritious, fresh, and flavorful Citrus Quinoa Salad overflows with clementine oranges, roasted pistachios, creamy avocado, and goat (or feta) cheese. This salad is drizzled with a tangy and sweet citrus vinaigrette.

Prep time: 30 minutes
Quinoa chilling time: 1 hour
Total time: 1 hour 30 minutes
Servings: 6 servings (as a side)



  • 1/2 cup (95g) uncooked quinoa (I use tricolor; regular works great!)
  • 5 cups (100g) fresh spring mix (baby lettuce & baby greens)
  • 3 3 fresh clementine oranges (~1-3/4 cup; 205g) Or 1 can (15 oz.) mandarin oranges, well drained
  • 1/3 cup (35g) shelled and coarsely chopped, roasted and lightly salted pistachios
  • 1/3 cup (40g) crumbled goat or feta cheese optional (I like goat cheese best)
  • 1 large ripe avocado diced
  • 1 teaspoon fresh lemon juice optional


  • 1/4 teaspoon minced garlic
  • 1/2 tablespoon Dijon mustard (do not use regular mustard)
  • 2 tablespoons (26g) apple cider vinegar
  • 1 tablespoon (16g) freshly squeezed lemon juice
  • 1 tablespoon (16g) freshly squeezed orange juice
  • 2-1/2 tablespoons (35g) extra virgin olive oil
  • 1-1/2 tablespoons (35g) honey (add slowly to desired sweetness)
  • Fine sea salt and freshly cracked pepper


  • QUINOA: Combine the quinoa and water with salt to taste (I add 1/2 teaspoon fine sea salt) in a small pot. Follow package directions to cook the quinoa. Cook until all of the liquid is absorbed and quinoa has "popped", about 15-25 minutes (depending on heat, pot size, etc). Remove from heat; let stand, covered, for 5-10 minutes to steam. Fluff with a fork and transfer to a bowl in the fridge to chill through. (To get it cold faster, spread it on a lined sheet pan and place in the freezer). Quinoa can be prepared 3-4 days in advance.
  • DRESSING: Add all of the dressing ingredients to a Mason jar. Add salt and pepper to taste (I add about 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to your personal preference). Seal the jar and shake until ingredients are combined. Refrigerate until ready to serve.
  • SALAD PREP: Thoroughly drain the mandarin oranges or peel and segment clementines, shell and coarsely chop the pistachios, remove the skin and pit of the avocado, and thinly slice or chop. Drizzle the fresh lemon over the avocado.
  • SALAD ASSEMBLY: In a large bowl, add in the spring salad mix and the cooked, COMPLETELY cooled quinoa. Gently toss to combine. Add in the oranges, pistachios, goat cheese, and avocado. Remove the dressing from the fridge, shake well, and pour over the salad.  We like using all the dressing for this salad, but you may want less depending on how dressed you like your salads (add slowly and to preference). Add some fresh cracked pepper and sea salt to taste. Enjoy immediately. 


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