The oranges are ALMOST all gone now.
I promise.
But seriously, people… 10 pounds of oranges for a single person is A LOT of oranges. I do have to get creative and find ways to use them in recipes. Otherwise, even if I was to have one every single day, I get the feeling that I’d still be eating oranges by the time summer was here.
Besides, I’m sure you won’t mind me sharing this recipe with you…
In fact, I think that you might even be thankful!
Indeed, this is one super quick, sweet, refreshing and extremely satisfying little salad, that calls for such simple ingredients, you could enjoy it any time of the year. No need to wait until oranges are in season!
If you happen to have cooked quinoa sitting in your fridge, this salad will come together in no longer than 10 minutes.
And if you don’t have any, well, you could just cook some today, put it in the fridge to cool and make that salad tomorrow, how’s that? 
Oh, and while you’re at it, why not cook a little bit extra?
Whenever I cook quinoa, or anything that requires a somewhat long soaking / cooking time, I always cook a little bit extra (read, make a double batch) so that I have some handy to use in subsequent dishes.
That’s how navy beans end up in smoothies, for instance…
Or black beans get used to garnish a lovely stack of Green Tea Pancakes…
Or cooked quinoa finds its way into Pumpkin Zucchini Muffins
Of course, the list could go on and on…
But you get the idea, don’t you?
Yeah, I thought so!
INGREDIENTS
- 1 cup cooked quinoa, cooled
- 2 small oranges, supremed
- 1 celery rib, finely chopped
- 20g Brazil nuts, chopped
- 1 green onion, sliced
- ¼ cup fresh parsley, finely chopped
- juice from above oranges
- ½ tsp lemon juice
- ½ tsp fresh ginger, grated
- 1 tsp white wine vinegar
- 1 small clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- pinch cinnamon
INSTRUCTIONS
- Cut the oranges into supremes, working over a bowl, in order not lose any of the juice. When you’ve got all your supremes done, make sure to squeeze all the juice out of the “membranes” that are left behind.
- Transfer that juice to your mini blender or food processor. Add the rest of the ingredients for the dressing and blend until smooth.
- Cut your orange supremes into bite size pieces and add them to a medium size mixing bowl. Add the rest of the ingredients, including the dressing, and stir until well combined.
- Serve immediately, or keep in the refrigerator until ready to serve.
Notes
Gluten Free, Grain Free
You have been pinned! Incredible can’t wait to try it!
Thanks Michelle! So very nice of you! It always feels super good when I stumble upon one of my pictures on Pinterest! Almost surreal, sometimes!
So thanks for pinning, I truly appreciate!
I’m a big fan of quinoa. I’ve been meaning to try a citrus-flavored version. Thanks for the recipe!
PS. Love all your recipes. I added you to my blogroll
Hehe! Thanks a bunch Jennifer! Glad you like my recipes and real honored to have been added to your blogroll! You rock!
Lovely!
I really like Quinoa, and this looks light and refreshing.
Thanks for sharing
Charlie
I just so happen to have cooked quinoa in my fridge! yayyy
your recipes are truly my fav.
Well, how’s that for convenience?
Glad you like my recipes, Courtney, and thanks a bunch for letting me know! 
Love the salad, and LOVE your bowl more than the salad
Perfect photos!
the colours in this are SO AMAZING! looks delicious =)
Thanks Jessi! Very nice of you to say!
Loved this! I used blood oranges because I needed to use them up. The dressing was so good, I would make it as a salad dressing!
Thanks for your positive feedback, Joann. Real glad you liked the salad, and the dressing! Blood oranges must look absolutely stunning in this salad. If it wasn’t for the fact that I STILL have like 15 oranges yet to eat in my fridge, I think I’d go buy some… haven’t had a blood orange in quite a while. But I think I’ll wait, at least ’til I’m done eating the ones I have now!
What a wonderful gluten-free fresh dish! Thank you so much; have a great week.
This looks so beautiful, I have pinned it as well. Now I have to learn how to “supreme” an orange. lol
Thanks Tammi! Making supremes is actually a lot easier than it seems. Once you get the hang of it… which should take no time at all, really! Hey, thanks for pinning, I appreciate!
I’m eating this right now and it’s awesome! I cheated and used canned mandarins, and used red wine vinegar and almonds since that’s what I had on hand. Thanks for inventing and sharing this recipe!
Sounds pretty yummy to me! Glad my recipe inspired you this awesome dish, and real happy you liked it. Thanks for your great feedback, it’s appreciated!
You must be very quick in the kitchen, because I cannot imagine doing all the supreming/chopping/mincing/grating required in “no longer than 10 minutes”… I am making this tonight, can’t wait to try it, though I think the prep will be more along the lines of 30+ minutes.
I say you should time this, Lynn! I wouldn’t be surprised if it took you much less time than anticipated! It might be a little more than 10 minutes, but this salad DOES come together rather quickly…
Hope you like it! Let me know how it turned out!
The recipe says 1/4 fresh parsley…is that 1/4 tsp?
Ooops, sorry! That should say ¼ cup. I’ll fix that right away. Thanks for pointing this out!