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Citrus, Avocado and Quinoa Salad with Cilantro-Lime Vinaigrette

Cooked quinoa tossed with a fresh cilantro-lime vinaigrette, topped with oranges, red pepper, and avocado.

  • Total Time: 20 mins
  • Yield: 4 1x


Units Scale
  • For Citrus, Avocado and Quinoa Salad:
  • 1 cup cooked quinoa
  • 1 red bell pepper, diced
  • 23 green onions, white and green parts, thinly sliced
  • 1 avocado, thinly sliced or diced
  • 12 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


  1. 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.
  2. 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.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Category: Salad
  • Cuisine: American