Blood Orange, Spinach, and Quinoa Salad

by Shawnda on February 12, 2014

in Blood orange,Citrus,Goat cheese,Lighter & Healthier,Pasta, Rice, and Grains,Quick & Easy,Salads,Vegetarian

Blood Orange, Spinach, and Quinoa Salad

How excited am I that blood oranges are back? That excited ^.

Also? This excited:

Blood Orange Margaritas

Last spring, we planted a tiny blood orange tree in the backyard. And somehow it survived. We won’t let any blooms go to fruit this year but next year, man. Next year.

Blood Orange, Spinach, and Quinoa Salad

Besides margaritas, one of my other favorite things to have for lunch is this salad. You might recognize it. It’s spinach & quinoa tossed with a quick vinaigrette of blood orange juice, white wine vinegar, and shallot and then topped with blood orange segments and crumbled goat cheese.

Blood Orange, Spinach, and Quinoa Salad

I can make it on the weekend and then eat it cold, straight from the fridge, for the next several days. It sort of balances out those weekend margaritas. Or at least, that’s what I tell myself.

Looking for more blood orange recipes? Check out our winter citrus favorites here!

Blood Orange, Spinach, and Quinoa Salad

An easy winter salad with fresh spinach, quinoa, goat cheese, and blood oranges in a simple blood orange vinaigrette.


  • 3 blood oranges
  • 1 cup quick-cooking quinoa, cooked according to package directions and chilled*
  • 3 oz fresh baby spinach (half a large clamshell or bag)
  • 4 oz crumbled goat cheese
  • 2 tsp white wine vinegar
  • 2 Tbsp finely chopped shallot
  • 1 Tbsp dijon mustard
  • Salt
  • Pepper
  • 1/3 cup olive oil (I use light-tasting oil)
  • *If you're not working with cold, leftover quinoa, spread the hot quinoa on a plate and put it in the fridge to chill, stirring a few times to help speed up cooling.


  1. Segment the oranges over a bowl topped with a strainer set - let any seeds and segments fall into the strainer while the juice goes into the bowl below.
  2. After segmenting, squeeze all the remaining juice from the "membranes" left in your hand into the strainer.
  3. In a large bowl, toss the spinach, cold quinoa, goat cheese, and blood orange segments together.
  4. In the bowl with the blood orange juice, whisk the vinegar, shallot, mustard, a pinch of salt and pepper together.
  5. Slowly stream in the olive oil while whisking.
  6. Pour over the salad, tossing to mix.
  7. Serve cold. Leftovers will keep a few days in the fridge.


Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes


{ 7 comments… read them below or add one }

1 Laura February 12, 2014 at 5:24 pm

Yum – I love all your twists on this salad. I really should try this for lunch, as I have all the ingredients…and the docs are bitching at me for nearing the *ahem* 30 lb mark. Your citrus is always so gorgeous! :)


2 Ashley | Spoonful of Flavor February 12, 2014 at 5:25 pm

Wow, what a beautiful dish! I love the way citrus always adds a refreshing vibrant color and flavor to meals.


3 Joanne February 12, 2014 at 6:54 pm

Definitely my favorite of all the oranges!! And I love it in salads. It adds such a great pop of color along with a great pop of flavor!


4 Abbie @ Needs Salt February 13, 2014 at 9:19 am

This salad looks so refreshing and delicious! I love the addition of quinoa!


5 Georgia @ The Comfort of Cooking February 13, 2014 at 3:44 pm

I’m 6 months into this pregnancy, and I CANNOT get enough oranges! This is just another fabulous way for me to enjoy them. Beautiful salad, Shawnda! Love that vinaigrette.


6 Lydia February 18, 2014 at 4:43 pm

I’m finding the measurement on the quinoa a little unclear–is it one cup cooked or uncooked? Thanks!


7 Shawnda February 19, 2014 at 11:37 am

1 cup uncooked quinoa.


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