Name: Citrus and Herb Quinoa Salad with Persimmons for Festive Lunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 cup (170 g) quinoa, rinsed; 2 cups (475 ml) water; 2 ripe Fuyu persimmons, cored and thinly sliced; 1/4 cup (60 ml) freshly squeezed orange juice; 2 tbsp (30 ml) extra‑virgin olive oil; 1 tbsp (15 ml) white wine vinegar; Zest of 1 orange; 1 tbsp (15 g) honey; 1/4 cup (15 g) chopped fresh parsley; 2 tbsp (6 g) chopped fresh mint; 2 tbsp (6 g) chopped fresh dill; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper

Citrus and Herb Quinoa Salad with Persimmons for Festive Lunch

Published on September 08, 2025

4.8 (245 reviews)

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Prep Time

20 min

Cook Time

15 min

Servings

Why You'll Love This Recipe

✓ Bright Citrus Flavor: The combination of orange zest, lemon juice, and fresh herbs lifts the salad, making every bite feel festive and refreshing.

✓ Persimmon Sweetness & Color: Ripe Fuyu persimmons add natural honeyed sweetness and a vibrant amber hue that turns the dish into a centerpiece.

✓ Protein‑Rich Quinoa: Quinoa delivers complete protein, stays fluffy after cooling, and holds up beautifully for make‑ahead lunches.

Looking for a salad that feels as special as the occasion? This Citrus and Herb Quinoa Salad with Persimmons blends bright citrus, fragrant herbs, and sweet autumn fruit for a festive lunch that dazzles the palate. The dish balances textures—fluffy quinoa, crisp almonds, and juicy persimmon—while staying light enough to enjoy multiple servings. Perfect for holiday gatherings, potlucks, or a refined weekday feast, it offers a sophisticated flavor profile without demanding hours in the kitchen.

2 cups water (or veg broth) Broth adds extra depth.

2 ripe Fuyu persimmons, diced Can use Hachiya if very soft.

1 orange, segmented Tangerines work as a substitute.

2 tbsp fresh lemon juice Lime can replace lemon.

2 tbsp extra‑virgin olive oil Avocado oil works equally well.

1 tbsp honey (or maple syrup) Adjust sweetness to taste.

¼ cup toasted sliced almonds Walnuts or pistachios are alternatives.

¼ cup crumbled feta (optional) Omit for a vegan version.

2 tbsp chopped fresh mint Swap half with parsley for variety.

Salt & freshly ground black pepper Season to taste.

Instructions

Citrus and Herb Quinoa Salad with Persimmons for Festive Lunch

Cook the Quinoa

Rinse 1 cup quinoa under cold water. In a saucepan combine with 2 cups water (or broth), bring to a boil, then reduce heat and simmer, covered, for 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork and let cool to room temperature.

Pro Tip: Toasting quinoa briefly before cooking adds a subtle nutty depth.

Prepare the Citrus Dressing

In a small bowl whisk together 2 tbsp fresh lemon juice, the juice of the orange segments, 2 tbsp olive oil, 1 tbsp honey, and a pinch of salt and pepper. Adjust acidity or sweetness as preferred.

Pro Tip: Emulsify the dressing by whisking vigorously; it will cling better to the quinoa.

Combine Base Ingredients

In a large mixing bowl place the cooled quinoa, diced persimmons, orange segments, chopped mint, and chopped parsley. Toss gently to distribute the fruit and herbs evenly throughout the grain.

Pro Tip: If persimmons start to brown, add a splash of lemon juice.

Dress the Salad

Drizzle the citrus‑herb dressing over the quinoa mixture. Toss gently until every bite is lightly coated. Taste and season with additional salt or pepper if needed.

Pro Tip: Add the dressing just before serving to keep textures crisp.

Finish & Serve

Sprinkle toasted almonds and crumbled feta over the top. Serve at room temperature or chilled, perfect alongside roasted turkey or as a standalone festive lunch.

Pro Tip: A final drizzle of olive oil adds a glossy finish.

Expert Tips

Tip #1: Rinse & Toast Quinoa

Rinsing removes bitter saponins; a quick dry‑toast in a skillet adds a nutty aroma that deepens the salad’s flavor profile.

Tip #2: Choose Firm Persimmons

Fuyu persimmons stay firm when diced, providing a pleasant bite and preventing the salad from turning mushy during storage.

Tip #3: Dress at the Last Minute

Keep the dressing separate if preparing ahead; combine 30 minutes before serving to maintain crisp fruit and herb texture.

Nutrition

Per serving

Calories

350 kcal

Protein

9 g

Fat

12 g

Carbs

48 g

Fiber

6 g

Storage & Variations

Store cooked quinoa, dressing, and fresh components in separate airtight containers for up to three days. Combine just before serving to keep fruit crisp. Swap mint for basil, add pomegranate seeds for extra pop, or replace quinoa with farro for a heartier bite. For a vegan version, omit feta and increase toasted nuts.