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Home » Recipes » Salads and Salad Dressings

Orange Quinoa Salad {Insalata Di Quinoa Con Arancia}

Published: May 30, 2014 · Modified: Oct 16, 2024 by Marisa Franca

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This Orange Quinoa salad is so easy to put together. The citrus fennel salad stores well and the flavors are very fresh. It makes a perfect picnic salad because it transports easily and you don't have to worry about it spoiling like some other type picnic foods. 

A clear glass bowl filled with Orange Quinoa Salad. Orange chunks and fennel pieces on top of quinoa. Fennel sprigs act as garnish.
Orange Quinoa Salad {Insalata di Quinoa con Arancia}

The fennel gives the salad a nice crunch and the anise taste of the fennel with the sweet citrus of the orange makes this side a good accompaniment for the pork that we are serving. . . .

Round white plate with grilled Pork Chop slathered with red barbecue sauce and orange quinoa salad with sprigs of green fennel fronds on both sides of the plate.
Orange Quinoa Salad as a side to Grilled Pork Chops

. . .but it would go just as well with chicken or fish.

This salad comes together very quickly!

A large clear glass bowl filled with orange quinoa salad and fennel chunks. Green fennel fronds garnish the top of the salad.
Orange Quinoa Salad {Insalata di Quinoa con Arancia}

What you need for Orange Quinoa Salad

Basically, all the Orange Quinoa Salad needs is:

  • a peeled orange
  • scallions
  • a fennel bulb
  • some goat cheese
  • and of course the quinoa.

The rest of the ingredients are also very simple:

  • extra virgin olive oil
  • orange juice
  • salt
  • and pepper

No fancy ingredients to go out and purchase. You can store this in the fridge for several days and it keeps nicely.

A table setting with grilled pork chop slathered with red sauce, sautèed spinach, orange quinoa salad, a small tossed salad with red diced tomatoes on top. A knife and fork are on either side of the plate.
Grilled Pork Chops, Orange Quinoa Salad, Spinach, and Tossed Salad

Now,  for my Honey, a salad and meat are not quite enough. I am including the picture of his meal that night.

We had sautéed spinach with porcini mushrooms  -- that red stuff you see on top of the spinach is his hot sauce. I did tell you that he likes his food hot. He has a habit of slathering most of his food with our hot sauce. That post will be at a later date.

Thank goodness he didn't put the hot sauce on the Orange Quinoa Salad.

Yes, you do see a regular salad. What can I say he likes a regular salad plus his veggies every night. ????

This salad is terrific any time of year. Be sure to try it out!

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Clear glass bowl full of an orange quinoa salad with chunks of orange, fennel, and green sprigs of fennel on top of quinoa.

📖 Recipe

Orange Quinoa Fennel Salad with citrus vinaigrette dressing.

Orange Quinoa Salad { Insalata di Quinoa con Arancia}

A citrus salad made with quinoa, orange, fennel and scallion. Delicious for a picnic or a side along pork, chicken or fish.
5 from 13 votes
Print Pin Rate
Course: Salad
Cuisine: American-Italian
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 322kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 cup quinoa
  • 1 ⅔ cup chicken broth
  • 1 bunch chopped scallions green onions
  • 1 sliced fennel bulb save the green fronds
  • 1 orange -- peeled and cut into segments
  • ¼ cup olive oil
  • ¼ cup orange juice
  • Salt and pepper to taste
  • crumbled goat cheese or if you prefer-- feta
Get Recipe Ingredients

Instructions

  • Cook quinoa in simmering broth, covered, about 15 minutes, let cool.
  • Toss with chopped scallions, the sliced fennel bulb, the segments from the orange.
  • Mix the olive oil, orange juice, salt and pepper together in a small measuring cup then add it to the salad and mix thoroughly. Let rest about an hour so that the flavors can meld.
  • Top with fennel fronds and the crumbled goat cheese.

Notes

  • I removed the white membrane on the orange with my very sharp zester/peeler and then I cut the orange into segments.

Nutrition

Calories: 322kcal | Carbohydrates: 37g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 391mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 39.6mg | Calcium: 68mg | Iron: 2.6mg

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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