Blood Orange, Quinoa and Arugula Salad

Blood Orange, Quinoa and Arugula Salad is protein packed, seasonally fresh for winter and easy to put together for a simple healthy lunch or side with dinner. 
 Blood Orange, Quinoa and Arugula Salad from The Girl In The Little Red Kitchen

Do you ever find yourself just craving a salad? I know it sounds crazy but sometimes if I’m feeling like I haven’t been eating that well or I’m needing an extra dose of vegetables salad is exactly what I want for lunch or dinner. 

Despite the abundance of liquored up desserts , heavy short ribs or chili topped with duck cracklins (oh by the way did you vote yet? 🙂 ). I usually eat pretty healthy.  I belong to a CSA year round, which means familiar and strange vegetables are constantly finding their way into my refrigerator.  

Something needs to be done with these before the next pickup is made.  Luckily in the winter I have a month to get through everything – although the stock is longer lasting fare such as root vegetables, cabbage and the small amount of greens they can manage in the greenhouse.  

Blood Orange, Quinoa and Arugula Salad from The Girl In The Little Red Kitchen

With it being such a tough winter, the farm is obviously taking a hit. February’s haul was all root vegetables.  Don’t get me wrong, I love my beets, carrots and potatoes.  It even gave me the chance to finally work with celery root (delicious you should go pick up one).  However, I miss seeing green on my plate. 

Sure I get my green fix when I pick up salads for lunch but it’s never the same when you make it at home.  Bottled dressings are a thing of the past and I wanted a bright, beautiful citrusy salad with a little heft.  Insert blood oranges! Still in season, they add the perfect citrus punch and make a great vinaigrette. The heft came from the quinoa.  You can use leftover in the fridge or make a fresh batch.   I suggest making  extra quinoa for a second salad, there will be vinaigrette leftover after all! 

Blood Orange, Quinoa and Arugula Salad from The Girl In The Little Red Kitchen


Blood Orange, Quinoa and Arugula Salad Blood Orange Vinaigrette

I suggest making the vinaigrette in a ball jar, it's an easy way to emulsify the dressing plus to store extra.

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  • 2 blood oranges
  • 1 cup cooked quinoa
  • 1 small bunch arugula, tough stems removed
  • 1/4 teaspoon kosher salt
  • Blood Orange Vinaigrette (recipe to follow)
  • Juice from 2 blood oranges
  • 1 tablespoon sherry vinegar
  • 1 teaspoon dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  1. Remove the rind and pith from the blood oranges with a sharp knife and cut into rounds. Toss into a large salad bowl.
  2. Into the bowl add the quinoa cooked according to the packaged directions.
  3. Toss the quinoa and blood oranges with arugula and 1/4 teaspoon of kosher salt.
  4. Right before serving drizzle the outside of the bowl with 2 tablespoons of blood orange vinaigrette and toss to coat.
  5. Serve immediately.
  6. In a small ball or canning jar combine the juice from 2 blood oranges, sherry vinegar, dijon mustard, extra virgin olive oil, salt and pepper.
  7. Cover and shake vigorously for 30 seconds until the dressing comes together and looks creamy.
  8. If the oil begins to separate from the juice, just shake again to emulsify the dressing.
  9. Store an extra in the refrigerator and shake prior to serving.
Recipe Type: Salad, Vegetables Condiment

Blood Orange, Quinoa and Arugula Salad from The Girl In The Little Red Kitchen

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15 thoughts on “Blood Orange, Quinoa and Arugula Salad

    1. Susan Palmer

      I love my year round CSA. I consider myself very lucky to have a farm that does provide it. I love your name veggie infusions. Makes eating them much more fun (not that I consider it a chore)!

  1. Aurica

    a great and natural, healthy, fresh combination of ingredients, i can’t wait to taste it and enjoy the unic flavour and aroma of this salad 😀

  2. Stacy

    I love your addition of quinoa to the salad, Susan. Lately oranges or mandarins or tangerines have been showing up regularly in my green salads but I’ve never thought to bump up the protein with quinoa. Must rectify this!


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