Energizing Californian Citrus Quinoa Salad

Allergens

Nuts (almonds)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 large orange
• 1 large lemon
• 1 small red onion
• 2 cups fresh spinach
• 1 avocado
• 1/4 cup slivered almonds
• 1/4 cup dried cranberries
• Salt and pepper, to taste
• Olive oil

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water until the rinsing water runs clear. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until quinoa is cooked through and has absorbed all the water. Remove from heat and let cool. Zest and juice the orange and lemon. Finely chop the red onion. Slice the avocado and separate into slices or cubes. Set aside. In a large mixing bowl, combine cooled quinoa, orange and lemon zests, citrus juices, chopped onion, spinach leaves, avocado, slivered almonds, and cranberries. Gently toss until well combined. Season with salt and pepper to taste. Drizzle a touch of olive oil over the salad for added richness, if desired.

Chef’s Insight

This salad is not only delicious but also offers a variety of textures and flavors to keep your taste buds and body happy. It's the perfect balance of fresh, nutritious ingredients to fuel your day.

Notes

This recipe can be adapted to accommodate dietary restrictions and preferences, making it a versatile option for any lifestyle.