Quinoa Salad with Meyer Lemon Vinaigrette

I have many quinoa recipes that I make.

I label them according to the flavours they remind me of. This one reminds me of California, a place I love, with their sun ripened fruit, their luscious mountains and their love of everything healthy. Eating fresh can be so easy if you just think flavour. Use a basic ingredient, like quinoa, that is full of protein, and add any combination of flavours that you love.

The real knock-out here is the meyer lemon. If you’ve never heard of one, it’s a cross between a lemon and an orange. It is sweeter than a lemon and it has the most amazing aroma. That’s why I zest it. You can find meyer lemons at IGA and Metro. They don’t always have them, but when they do, I grab them because they are out- of- this- world delicious.


California Dreamin’ Quinoa Salad with Meyer Lemon Vinaigrette




2 c. uncooked quinoa

1 avocado, diced

5-6 fresh strawberries, sliced

1 c. kale, chopped

1/2 English cucumber, de-seeded and diced

10-12 grape tomatoes, halved

1/3 c. fresh basil, chopped

1 c. fresh cilantro, chopped

1 can (284ml) mandarin oranges peeled whole segments


For the meyer lemon vinaigrette:

2 meyer lemons, zested then squeezed

1/4 c. extra virgin olive oil (best quality you can find)

1 tsp. apple cider vinegar

1 tsp. organic agave nectar

pinch sea salt



Cook the quinoa by adding it to a saucepan, fill it up with water until the water comes up about 1 inch over the quinoa and place on high heat. Wait until the quinoa comes to a boil and some of the water reduces. Then turn heat on low, cover saucepan and allow the quinoa to cook through. Reserve in a bowl.


In the bowl of quinoa mix the rest of the salad ingredients.





Either in a separate bowl or in a blender, blend all the vinaigrette ingredients together.





Pour meyer lemon vinaigrette over quinoa salad and mix well.


This salad tastes delicious the same day and even better the next day. It’s perfect for lunch with roasted salmon.



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