A refreshing bowl with citrus, avocado, and quinoa, ideal for a light and nourishing meal.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ 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 - ½ small red onion, thinly sliced
08 - ½ cup pomegranate seeds
→ Fresh Greens & Herbs
09 - 2 cups baby spinach or arugula
10 - ¼ cup fresh cilantro, chopped
11 - ¼ 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 - ¼ teaspoon black pepper
17 - ¼ teaspoon sea salt
# Directions:
01 - In a medium saucepan, combine rinsed quinoa, water, and sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is fully absorbed. Remove from heat, fluff with a fork, and allow to cool slightly.
02 - While quinoa cooks, peel and segment the orange and grapefruit, removing seeds and membranes carefully.
03 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt until emulsified.
04 - In a large mixing bowl, toss the cooked quinoa with baby spinach or arugula, sliced red onion, chopped cilantro, and chopped mint. Drizzle half of the dressing over the mixture and toss gently to combine.
05 - Fold in the citrus segments, diced avocado, and pomegranate seeds. Add remaining dressing gradually, tossing gently until evenly incorporated.
06 - Transfer to serving bowls and garnish with additional fresh herbs if desired. Serve immediately.
