Yes, it’s another quinoa salad. And you better believe I put avocado in it too. Can’t get enough avocados ever. Someday I will have an avocado tree in my yard. Oh, yes, that is going to happen. Avocados are in season right now and because we love them so much, we buy them four at at time. This Citrus, Avocado and Quinoa Salad with Cilantro-Lime Vinaigrette might be something to add to your menu this weekend. A healthy alternative to, or accompaniment for, other Mexican-inspired dishes for Cinco de Mayo.
This week I’ve been working really hard this week to clean out my fridge and use up the food in it. There’s a dirty little secret we food bloggers don’t often tell you–a lot of food gets wasted. I know–it’s a tragedy and I hate when it happens. Wasting food makes me feel sick. It’s been a goal of mine this year to make sure to use up everything and let nothing go to waste. We’re getting better at it, I’m happy to report.
So yes, another quinoa salad that involved me using up bits of this and that and the other and incorporating the goodies from my CSA. This week we got a bunch of cilantro. I don’t have great luck growing cilantro before it goes to seed, but my friend Efra from La Nay Ferme does. The farm’s cilantro is beautiful and I can’t wait to get more. While I still do love that creamy cilantro dressing the same as everyone else, I do like a refreshing, lighter vinaigrette just as much.
If you want a more substantial meal, you could add some beans, roasted veggies, chicken or shrimp. Even a fried or poached egg for a healthy breakfast. And if you’re also looking to clean out your fridge? Add whatever you have on hand–diced fruit like mango and pineapple would be great. So would diced cucumber, shredded carrots, tomatoes, or jicama. No spinach? Perfect! Use baby mixed greens or romaine lettuce. Whatever you have will be great. It’s a great way to use up leftover quinoa or another way to use it if you cook a large batch each week like I do.
- For Citrus, Avocado and Quinoa Salad:
- 1 cup cooked quinoa
- 1 red bell pepper, diced
- 2-3 green onions, white and green parts, thinly sliced
- 1 avocado, thinly sliced or diced
- 1-2 navel oranges, peeled and thinly sliced crosswise or into segments
- 4 ounces fresh baby spinach
- For Cilantro-Lime Vinaigrette:
- Juice of 2 limes
- 4 Tablespoons extra virgin olive oil
- ½ teaspoons honey or agave
- ¼ teaspoon salt
- ¼ cup packed fresh cilantro, finely chopped
- For garnish:
- sprinkle cayenne pepper
- smoked sea salt
- extra green onions
- Prepare vinaigrette first. Whisk lime juice, olive oil, honey or agave and salt together. Stir in the cilantro. Taste and adjust salt or honey as desired. Set aside.
- Toss the quinoa with green onions and red pepper. Add a little of the vinaigrette. Toss and let stand for a few minutes. Arrange spinach on plates with some of the quinoa salad on alongside. Top with ¼ of the avocado and orange slices. Drizzle everything with a little more of the vinaigrette. Garnish with extra green onions and sprinkle with pinch of cayenne and smoked sea salt.