Quinoa with Cara Cara Oranges

Quinoa with Cara Cara Oranges
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Protein-loaded quinoa is a great base for a side dish, and this one is dressed up with Cara Cara oranges, toasted almonds and baby kale with a ginger dressing.


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 Cara Cara oranges, supremed, juice reserved
  • ¼ cup seasoned rice wine vinegar
  • ¼ cup olive oil
  • 2 Tbsp. reserved orange juice
  • 1 Tbsp. honey
  • 1 tsp. grated fresh ginger
  • ½ tsp. grated garlic
  • ¼ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • ½ cup green onions, sliced
  • ½ cup sliced almonds, toasted
  • 2 cups baby kale
  • ¼ cup fresh mint, chopped


  1. Combine quinoa and water in a 2 quart pot over high heat. Bring to a boil; reduce to a simmer, cover and cook 10-15 minutes until tender. Allow to stand 5 minutes to cool slightly.
  2. In a large bowl whisk together vinegar, olive oil, juice, honey, ginger, garlic, salt and pepper. Add quinoa, oranges, green onion, almonds, kale and mint; toss gently to combine. Refrigerate at least 20 minutes before serving for flavors to blend.
  3. Refrigerate leftovers.


To supreme an orange; cut off the top and bottom of the orange. Carefully cut along the sides of the orange to remove the peel and expose the flesh. Cut along each membrane to remove the orange segments over a bowl to catch the juices. Squeeze remaining membrane to release any additional juice.

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