Sunlit Quinoa Salad with Citrus Avocado Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 small red onion, finely diced 1 medium cucumber, sliced 1 medium bell pepper, diced 1 cup cherry tomatoes, halved 1 avocado, pitted and cubed Zest and juice of 2 limes 1 small orange, segmented 2 tbsp olive oil Salt and pepper, to taste Fresh cilantro or parsley, for garnish (optional)

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water until the water runs clear.
2. In a medium saucepan, bring the water or vegetable broth to a boil and add the rinsed quinoa. Reduce heat to low, cover, and cook for 15 20 minutes, or until the quinoa is cooked through and the grain has spiraled open. Fluff with a fork and set aside to cool.
3. In a large mixing bowl, combine the red onion, cucumber, bell pepper, and cherry tomatoes. Toss gently to mix.
4. In a separate small bowl, whisk together the lime zest and juice, orange segments, olive oil, salt, and pepper. Stir in the avocado cubes until well coated.
5. Add the cooled quinoa to the vegetable mixture and toss gently to combine. Pour the citrus avocado dressing over the salad and toss once more to evenly distribute the dressing.
6. Garnish with fresh cilantro or parsley, if desired. Serve immediately for maximum flavor and vibrancy.

Chef’s Insight

To enhance the vibrancy of this dish, use a variety of colored vegetables in different shapes and sizes for an appealing presentation.

Notes

This dish is perfect for meal prep and can be enjoyed hot or cold.