Citrus and Avocado Quinoa Salad

Citrus and Avocado Quinoa Salad

Fluffy quinoa, juicy citrus segments, and creamy avocado make a bright, textured salad.

Total 45 min Makes 4 servings Calories 340/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This salad pairs nutty quinoa with segments of orange and grapefruit, creamy avocado, and a tangy citrus vinaigrette. Fresh herbs and a touch of red onion add brightness, making it a light lunch or a side for grilled fish or chicken. Serve chilled or at room temperature.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 orange, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1 avocado, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled feta cheese

Method

  1. In a 6-quart saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

  3. Remove the quinoa from heat and let it stand, covered, then fluff with a fork and spread onto a baking sheet to cool to room temperature.

  4. While the quinoa cools, peel and segment the orange and grapefruit over a bowl to catch any juice; set the segments aside.

  6. In a large bowl, combine the cooled quinoa, citrus segments, avocado, red onion, and cilantro.

  7. Pour the dressing over the salad and toss gently to combine, taking care not to mash the avocado.

  8. Sprinkle the crumbled feta over the top and serve immediately, or chill for up to 1 hour before serving.

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    Citrus and Avocado Quinoa Salad

    This salad pairs nutty quinoa with segments of orange and grapefruit, creamy avocado, and a tangy citrus vinaigrette. Fresh herbs and a touch of red onion add brightness, making it a light lunch or a side for grilled fish or chicken. Serve chilled or at room temperature.

    45 min 4 servings 340 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1/4 teaspoon salt
    • 1 orange, peeled and segmented
    • 1 grapefruit, peeled and segmented
    • 1 avocado, diced
    • 1/4 cup red onion, thinly sliced
    • 1/4 cup fresh cilantro, chopped
    • 3 tablespoons olive oil
    • 2 tablespoons fresh lime juice
    • 1 tablespoon honey
    • 1/4 teaspoon black pepper
    • 1/4 cup crumbled feta cheese

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

    3. 3

      Remove the quinoa from heat and let it stand, covered, then fluff with a fork and spread onto a baking sheet to cool to room temperature.

    4. 4

      While the quinoa cools, peel and segment the orange and grapefruit over a bowl to catch any juice; set the segments aside.

    5. 5

      In a small bowl, whisk together the olive oil, lime juice, honey, and black pepper to make the dressing.

    6. 6

      In a large bowl, combine the cooled quinoa, citrus segments, avocado, red onion, and cilantro.

    7. 7

      Pour the dressing over the salad and toss gently to combine, taking care not to mash the avocado.

    8. 8

      Sprinkle the crumbled feta over the top and serve immediately, or chill for up to 1 hour before serving.