Quinoa is a tiny grain that nutritionists hail as a superfood—it has eight essential amino acids and is considered a complete protein. Another bonus: It’s naturally gluten-free, so this is a meal everyone can enjoy.

3/4 cup quinoa
1 cup roughly chopped fresh parsley
1 seedless orange, sections roughly chopped, plus grated zest
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
2 tablespoons pine nuts, toasted (see walnut-toasting note in Roasted Beet Salad recipe)
1 scallion, green and white parts thinly sliced
1 teaspoon grated fresh ginger
1 tablespoon olive oil
1 teaspoon kosher salt

1. Bring quinoa and 1 1/2 cups water to a simmer in a medium pot. Cover, reduce heat to medium-low, and simmer until you can see the opaque ring of the grain, 15 minutes. Turn off heat and let quinoa steam, covered, until all the water is absorbed, 10 to 15 minutes longer. 

2. Meanwhile, in a large bowl, combine parsley, orange, orange and lemon zests, lemon juice, pine nuts, scallion, ginger, olive oil and salt.

3. Add cooked quinoa to dressing and mix well. Serve chilled or at room temperature.

Make-Ahead Tip:The flavors really come together if you let this dish sit in the fridge overnight. Make it on a Sunday afternoon and you can check “fix dinner” off Monday’s to-do list.