Ingredients
Units
Scale
- 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
- 1/2 teaspoons honey or agave
- 1/4 teaspoon salt
- 1/4 cup packed fresh cilantro, finely chopped
- For garnish:
- sprinkle cayenne pepper
- smoked sea salt
- extra green onions
Instructions
- 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 1/4 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.
- Prep Time: 20 mins
- Category: Salad
- Cuisine: American