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Citrus Mint Quinoa Salad with Cherries and Arugula

A refreshing quinoa salad with mandarin oranges, sweet cherries, slivered almonds, fresh mint and peppery arugula tossed in a citrus maple dressing. Light, nutritious and incredibly simple!
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 230kcal


  • 1 cup quinoa rinsed
  • 1 cup fresh mandarin orange slices + juice of 2 mandarin oranges
  • 1/2 cup dried cherries
  • 1/4 cup slivered almond
  • 2 cups fresh arugula
  • 2 tbsp freshly chopped mint
  • 2 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt


  • In a medium-sized saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low and simmer, covered, for ~15 minutes or until all water is absorbed and quinoa can be fluffed with a fork.
  • Transfer quinoa to a large bowl and add orange slices, cherries, arugula, almonds and mint. Toss to combine.
  • In a small bowl, whisk together orange juice, maple syrup, oil and salt. Pour dressing over quinoa salad and toss to combine. Serve!


Great served cold or at room temperature. Store in an air-tight container refrigerated for up to 5 days.


Serving: 1g | Calories: 230kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 0.5g | Sodium: 221mg | Fiber: 4g | Sugar: 15g