Freezer Meal Recipes / Lunch / Quinoa Summer Salad

Quinoa Summer Salad

Quinoa Summer Salad blends the refreshing taste of oranges and fresh mint with a mellow hint of mustard to create the perfect potluck dish for all of your summer gatherings!
6 Servings Meet The Cook Print
Quinoa Summer Salad

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 Serving - 1 cup
  • 225 Calories
  • 7g Fat
  • 1g Sat Fat
  • 0mg Cholesterol
  • 27mg Sodium
  • 281mg Potassium
  • 36g Carbs
  • 5g FIber
  • 9g Sugars
  • 6g Protein
  • 6 WW+ Points
  • 7 WW Smart Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine cooked quinoa, orange pieces, carrots, lime juice and mint in large salad bowl. Set aside.
  2. In another bowl, mix together olive oil, orange juice, dijon mustard and honey until well blended.
  3. Combine dressing with quinoa and vegetables, tossing to coat.
  4. Serve or refrigerate.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine cooked quinoa, orange pieces, carrots, lime juice and mint in large salad bowl. Set aside.
  2. In another bowl, mix together olive oil, orange juice, dijon mustard and honey until well blended.
  3. Divide salad ingredients among indicated number of quart freezer bags.
  4. Divide dressing among pint sized bags. Place a dressing bag in each salad bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Add dressing to salad.
  2. Toss and serve.

3 Comments

Join the discussion
  1. Hi Lisa! Ten minutes after spotting this recipe the quinoa is on my stove as I type this. All of the ingredients per chance are in my pantry. I doubled the recipe to make fewer lunches 🙂 and it uses exactly the end of the quinoa I bought last month for the quinoa egg bake in April’s veg menu–way to go OAMM! I’m making extra dressing so I can add in the salad fixin’s sitting in my fridge (radishes & cucumbers) along with everything else. The only change I made was adding a single bouillon cube to the quinoa, which for a double quantity would usually call for 2 cubes to give a bouillon flavour. I think DH will like it better this way. I’ll serve it alongside a simple white bean-sweet onion-tomato salad to make a complete protein. Thanks again!

  2. Lisa, this blew me away! It’s amazing that something so easy to make is so incredibly tasty. It was bursting with flavour, so good that I packed it into two instead of three freezer bags because I know DH and I will want to eat this alone as a lunchtime salad. Wow! Perfect for picnic season too.

  3. This recipe was awesome. Only changes I made was a bit of salt and pepper in the dressing, and added some sliced green onion for color. I made a double batch or our church potluck and everyone loved it!!! Thanks for a great keeper recipe.

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