A refreshing bowl featuring citrus, avocado, quinoa, fresh greens, and a zesty dressing for a light, wholesome dish.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 0.5 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 - 0.5 small red onion, finely sliced
08 - 0.5 cup pomegranate seeds
→ Fresh Greens & Herbs
09 - 2 cups baby spinach or arugula
10 - 0.25 cup fresh cilantro, chopped
11 - 0.25 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 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon sea salt
# Method:
01 - Combine quinoa, water, and sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and allow to cool slightly.
02 - 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 cooked quinoa with baby spinach or arugula, sliced red onion, chopped cilantro, and mint. Drizzle with half of the dressing and toss gently to coat evenly.
05 - Fold in citrus segments, diced avocado, and pomegranate seeds. Toss gently and add remaining dressing as desired for flavor balance.
06 - Transfer to serving bowls and garnish with additional fresh herbs if preferred. Serve immediately.
