Morning Light Citrus Quinoa Bowl

Allergens

Gluten, Soy

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 small orange
• 1 small grapefruit
• 1 avocado
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Optional: 1/2 cup diced grilled chicken or tofu for added protein

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes.
2. While the quinoa cooks, supreme the orange and grapefruit by removing the peel and white pith, then cutting between the membranes to release the segments.
3. In a large mixing bowl, combine the cooked and cooled quinoa with the citrus supremes, cherry tomatoes, and cilantro. Drizzle with olive oil and lemon juice, seasoning with salt and pepper as desired. Gently toss to combine and coat the ingredients evenly.
4. If adding protein, mix it into the quinoa mixture.
5. Divide the quinoa salad between two bowls, then slice the avocado and place on top of each bowl. Serve immediately.

Chef’s Insight

The citrus supremes add a refreshing touch to this dish while providing antioxidants that help combat inflammation.

Notes

You can adjust the spices according to your preference. If you prefer a more savory bowl, add additional salt or a sprinkle of red pepper flakes.