Bright quinoa bowl with citrus, avocado, fresh greens, and a lemon-honey dressing for a light meal.
# 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, thinly 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
# Directions:
01 - Combine quinoa, water, and sea salt in a medium saucepan. Bring to a boil, 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 all seeds and membrane.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt in a small bowl until well combined.
04 - In a large bowl, combine the cooked quinoa, baby spinach or arugula, thinly sliced red onion, chopped cilantro, and chopped mint. Drizzle with half the dressing and toss gently to combine.
05 - Fold in the citrus segments, diced avocado, and pomegranate seeds, gently tossing to distribute evenly. Add remaining dressing if desired.
06 - Transfer to serving bowls and garnish with additional herbs if preferred. Serve immediately.
