Food & Recipes

Quinoa Chop Chop With Citrus Vinaigrette

by Missy Chase Lapine

Quinoa Chop Chop With Citrus Vinaigrette

Served hot or cold, this citrusy side is a great make-ahead dish
Prep time: 30 minutes

Total time: 40 to 50 minutes

Serves: 4

1 1/2 cups quinoa

12 dried Mission figs, roughly chopped

3/4 cup roughly chopped walnuts

1 red bell pepper, diced

1 to 2 carrots, diced

2 to 3 ribs celery, diced

4 Tbsp chopped fresh Italian parsley

1 cup canned chickpeas, drained and rinsed Salt and pepper to taste

For the dressing:

Juice of 1 large orange

3 Tbsp apple cider vinegar, or more to taste

3 Tbsp olive oil

  1. Cook the quinoa according to package directions. (Chop the ingredients while the quinoa cooks.)

  2. Whisk together the dressing.

  3. Place all ingredients in a large serving bowl and toss well with the vinaigrette, seasoning to taste with salt and pepper. This is a perfect make-ahead that tastes great cold, too!


Missy Chase Lapine is the Sneaky Chef! Her yummy recipes get kids to scarf their veggies. Send her questions at