Save A vibrant, refreshing bowl packed with zesty citrus, creamy avocado, and protein-rich quinoa—perfect for a light lunch or a nourishing side.
This fresh bowl quickly became a favorite for easy lunches and light dinners in my home.
Ingredients
- Quinoa Base: 1 cup quinoa rinsed, 2 cups water, ½ teaspoon sea salt
- Citrus & Avocado: 1 large orange peeled and segmented, 1 large grapefruit peeled and segmented, 1 ripe avocado diced, ½ small red onion finely sliced, ½ cup pomegranate seeds
- Fresh Greens & Herbs: 2 cups baby spinach or arugula, ¼ cup fresh cilantro chopped, ¼ cup fresh mint chopped
- Dressing: 3 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon black pepper, ¼ teaspoon sea salt
Instructions
- Step 1:
- In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.
- Step 2:
- While quinoa is cooking, prepare the citrus: peel and segment the orange and grapefruit, removing any seeds and membrane.
- Step 3:
- In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, black pepper, and salt to make the dressing.
- Step 4:
- In a large bowl, combine cooked quinoa, spinach (or arugula), red onion, cilantro, and mint. Drizzle with half the dressing and toss gently.
- Step 5:
- Add citrus segments, diced avocado, and pomegranate seeds. Gently toss again, adding more dressing as needed.
- Step 6:
- Serve immediately, garnished with extra herbs if desired.
Save This recipe often brings the family together around a fresh, healthy meal and lively conversation.
Notes
For added protein, top with grilled shrimp, chicken, or chickpeas.
Required Tools
Medium saucepan with lid, sharp knife, cutting board, mixing bowls, whisk
Allergen Information
Contains none of the major allergens. If adding proteins or changing ingredients, check labels for allergens.
Save Enjoy this fresh, vibrant bowl for a nourishing and delicious meal any day of the week.
Recipe FAQs
- → How do I cook the quinoa perfectly?
Rinse quinoa thoroughly before cooking. Combine with water and salt, bring to a boil, then simmer covered for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly before mixing.
- → Can I substitute the citrus fruits?
Yes, blood orange or tangerine segments can replace grapefruit or orange for a different zest and sweetness profile.
- → What greens work best in this bowl?
Baby spinach or arugula add a fresh, tender texture and mild flavor that complement the citrus and avocado perfectly.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Add avocado just before serving to prevent browning.
- → Any tips for enhancing the dressing?
Adjust sweetness with honey or maple syrup to taste, and add a pinch of black pepper for a subtle kick. Fresh lemon juice keeps the flavors bright.