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Winter Citrus Salad with Quinoa Recipe

Bright, poppy fruit flavors with creamy cashews and protein-rich quinoa makes this colorful salad a perfectly balanced light lunch or dinner.


1 cup uncooked quinoa

1 cups water

2 tsp. sea salt

2 Tbsp. olive oil

2 Tbsp. maple syrup

2 Tbsp. champagne vinegaar

½ tsp. sea salt

½ tsp. ground black pepper

5 ounces (1 package) mixed greens

1 cup torn radicchio leaves (or other bitter green)

1 grapefruit, segmented

¼ cup Navitas Organics Cashew Nuts, chopped

¼ cup Navitas Organics Goldenberries


Combine the quinoa, water and salt in a sauce pan and bring to a boil over high heat. Reduce heat to medium low and simmer for 15 minutes, or until all the water has been absorbed. Remove from heat and let stand for 5 minutes, fluff with a fork and let cool to room temperature.

Meanwhile, make the dressing by whisking together the olive oil, maple syrup, vinegar, salt, and pepper.

In a large bowl toss together the salad greens, radicchio, grapefruit, golden berries, and cashews. When the quinoa is cool, toss it in as well.

When ready to serve, toss the salad with the dressing and enjoy immediately.

Makes 2 servings