Sunrise Quinoa Salad with Citrus Vinaigrette

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1/4 cup lemon juice, freshly squeezed
• 1/4 cup olive oil
• 1/4 cup orange juice, freshly squeezed
• 1 teaspoon honey
• Salt and pepper, to taste
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup parsley, chopped
• 1/4 cup mint leaves, chopped
• 1 avocado, sliced

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let it stand covered for another 5 minutes. Then fluff with a fork.
2. While the quinoa cooks, prepare the citrus vinaigrette by whisking together lemon juice, olive oil, orange juice, honey, salt, and pepper in a small bowl. Set aside.
3. In a large serving bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint leaves. Toss gently to mix.
4. Drizzle the citrus vinaigrette over the quinoa mixture, adjusting the amount according to your preference. Gently toss until evenly coated. Top with avocado slices.
5. Serve immediately or refrigerate for later enjoyment.

Chef’s Insight

This recipe is highly customizable. Feel free to add other fresh herbs or vegetables according to your taste preferences.

Notes

If possible, use organic ingredients for a healthier and more environmentally friendly option.