Citrus and Quinoa Arugula Salad

Summer has gotten the best of me and it’s been a while since my last post.  I’ve been whipping up a lot of delicious things this summer and one of my favorites has been this salad.  I did it on a  whim when I had an abundance of oranges and grapefruits, and it turned out to be a simple, light, and refreshing summer salad!


DSC_0012 This salad takes about 20 minutes to prepare, mostly because of the quinoa that needs to cook.  I also didn’t use a dressing because the oranges and grapefruits created enough juice that it was unnecessary, but if you prefer a dressing balsamic or olive oil and vinegar should do the trick!


  • 1 bag of Arugula (or more depending on the amount of people)
  • 2 oranges (can alter depending on how much fruit you want or amount of people)
  • 2 grapefruits (same as above)
  • 1 cup of quinoa (I had a lot left over that I didn’t put in the salad)
  • A sprinkle of feta cheese


  1. Cook quinoa according to directions on bag or box.  Usually it is 2 cups of water per 1 cup of quinoa.  Let cook and simmer.
  2. After quinoa has been cooked, set aside to cool.
  3. Remove peels from grapefruits and oranges.  Chop into bite size pieces.
  4. Empty arugula into a bowl.  Add quinoa (make sure it’s cool or arugula will wilt!), citrus pieces, and fetal
  5. Toss and enjoy!



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