This fresh and vibrant salad is the perfect side dish or healthy packed lunch full of bright citrus flavor and crunchy pomegranates combined with creamy avocado.
1 cup quinoa
2 cups water
1 Teaspoon sea salt
2 oranges, peeled
1 grapefruit, peeled
1 1/2 cups pomegranate arils (see how-to deseed a pomegranate)
Cilantro Orange Dressing:
1/2 cup loosely packed fresh cilantro
1 orange, peeled
Rinse the quinoa thoroughly, then place it in a medium sauce pan. Add the water and sea salt. Bring to a boil, then lower to a simmer and cook until tender and fluffy, about 20 minutes. Remove the quinoa from the heat and cool in the refrigerator for at least 1 hour before combining it with the rest of the salad.
Break the oranges and grapefruit into sections and slice the sections crosswise into bite sized pieces.
Peel, pit, and cut the avocado into bite sized pieces as well.
For the dressing, break the orange up into sections and place it in a blender. Add the cilantro and blend on low to medium until well combined with small pieces of cilantro remaining.
Combine the citrus, avocado, pomegranate arils, and quinoa in a large bowl. Pour the dressing over the top and mix to combine.
If you’re keeping the salad for more than just one day, add the avocado as needed. After 2-3 days the pomegranates will turn the quinoa purple, but the salad still tastes delicious!
I find it much easier to make the quinoa the day before. That way, when I’m ready to make the salad, it’s already done!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Keywords: Quinoa Salad Recipes, Quinoa Salad with Avocado, Citrus Quinoa Salad Vegan