Vibrant citrus, creamy avocado, and quinoa combined for a refreshing, light meal.
# What You Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon sea salt
→ Citrus & Avocado
04 - 1 large orange, peeled and segmented
05 - 1 large grapefruit, peeled and segmented
06 - 1 ripe avocado, diced
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup pomegranate seeds
→ Fresh Greens & Herbs
09 - 2 cups baby spinach or arugula
10 - 1/4 cup fresh cilantro, chopped
11 - 1/4 cup fresh mint, chopped
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon sea salt
# How-To Steps:
01 - Combine rinsed quinoa, water, and sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff quinoa with a fork and allow to cool slightly.
02 - Peel and segment the orange and grapefruit, removing seeds and membrane carefully.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt until fully combined.
04 - In a large bowl, combine cooked quinoa, baby spinach or arugula, thinly sliced red onion, chopped cilantro, and chopped mint. Drizzle half of the dressing over the mixture and toss gently to coat.
05 - Fold in citrus segments, diced avocado, and pomegranate seeds. Add additional dressing as desired and toss gently to blend flavors.
06 - Serve immediately, optionally garnished with extra fresh herbs.
