Warm Quinoa and Citrus Winter Vegetable Salad
This vibrant quinoa and citrus winter vegetable salad brings together roasted seasonal produce with bright bursts of orange and grapefruit. Light yet comforting, it delivers a perfect balance of warmth, freshness, and nourishing texture for cold-weather dining.
PREP TIME: 20 minutes
COOK TIME: 25 minutes
LEVEL: Easy
YIELD: 4-6
Ingredients
Quinoa and Vegetables
• 1 cup quinoa, rinsed very well
• 1½ cups water or vegetable stock
• 3 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 small red onion, sliced
• 1 bunch kale, stems removed and leaves chopped
• 1 orange or grapefruit, segmented (or a mix of both)
• Olive oil
• Kosher salt and freshly ground black pepper
Lemon Vinaigrette
• Zest of 1 lemon
• Juice of 1 lemon
• ¼ cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and freshly ground black pepper
Method of Preparation
Cook the Quinoa (Steam Oven Method)
1. Place the rinsed quinoa and 1½ cups liquid in a shallow, uncovered pan.
2. Cook using Steam Mode at 210°F until the quinoa is tender and fluffy, about 20 minutes.
3. Remove from the oven and gently fluff with a fork. Keep warm.
Roast the Vegetables
1. Toss carrots, parsnips, and red onion with olive oil, salt, and pepper.
2. Roast on convection at 425°F until tender and lightly caramelized. Set aside.
Blanch the Kale (Steam Oven Method)
1. Spread chopped kale in a perforated pan or shallow tray.
2. Steam at 210°F just until wilted and bright green, about 2–3 minutes.
3. Remove and roughly chop if needed.
Make the Lemon Vinaigrette
1. In a small bowl, whisk together lemon zest, lemon juice, Dijon mustard, and honey if using.
2. Slowly drizzle in olive oil while whisking until emulsified.
3. Season with salt and pepper to taste.
Assemble the Salad
1. In a large bowl, combine warm quinoa, roasted vegetables, and blanched kale.
2. Gently fold in the citrus segments.
3. Toss with lemon vinaigrette while everything is still warm so the flavors absorb evenly.
4. Taste and adjust seasoning before serving.
Chef Tip
Using the steam oven for both the quinoa and the kale keeps this salad vibrant, nutrient-rich, and full of flavor. Tossing the salad while warm allows the vinaigrette to coat everything beautifully without weighing it down.
