Save A vibrant, refreshing bowl packed with zesty citrus, creamy avocado, and protein-rich quinoa—perfect for a light lunch or a nourishing side.
This recipe became my go-to for a quick and healthy lunch that never feels heavy yet keeps me energized all afternoon.
Ingredients
- Quinoa Base: 1 cup quinoa, rinsed, 2 cups water, ½ teaspoon sea salt
- Citrus & Avocado: 1 large orange peeled and segmented, 1 large grapefruit peeled and segmented, 1 ripe avocado diced, ½ small red onion finely sliced, ½ cup pomegranate seeds
- Fresh Greens & Herbs: 2 cups baby spinach or arugula, ¼ cup fresh cilantro chopped, ¼ cup fresh mint chopped
- Dressing: 3 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon black pepper, ¼ teaspoon sea salt
Instructions
- Step 1:
- In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.
- Step 2:
- While quinoa is cooking, prepare the citrus: peel and segment the orange and grapefruit, removing any seeds and membrane.
- Step 3:
- In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, black pepper, and salt to make the dressing.
- Step 4:
- In a large bowl, combine cooked quinoa, spinach (or arugula), red onion, cilantro, and mint. Drizzle with half the dressing and toss gently.
- Step 5:
- Add citrus segments, diced avocado, and pomegranate seeds. Gently toss again, adding more dressing as needed.
- Step 6:
- Serve immediately, garnished with extra herbs if desired.
Save This dish always brings my family together at lunchtime, making healthy eating a flavorful occasion for us all.
Required Tools
Medium saucepan with lid Sharp knife Cutting board Mixing bowls Whisk
Allergen Information
Contains None of the major allergens If adding proteins or changing ingredients, check labels for allergens
Nutritional Information
Calories 310 Total Fat 14 g Carbohydrates 41 g Protein 7 g per serving
Save This fresh citrus and avocado quinoa bowl is simple to make and offers a perfect balance of flavors in every bite.
Recipe FAQs
- → How do I cook quinoa for this bowl?
Rinse quinoa thoroughly, then simmer in water with a pinch of salt for 15 minutes until water is absorbed. Fluff with a fork and let it cool slightly before mixing.
- → Can I substitute the citrus fruits?
Yes, grapefruit can be swapped for blood orange or other seasonal citrus to vary the flavor profile.
- → What greens work best in this bowl?
Baby spinach or arugula provide freshness and texture, but you can also try kale or mixed salad greens.
- → Is there a recommended dressing for this bowl?
The dressing combines olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt for a bright, balanced flavor.
- → How can I add more protein to this dish?
Enhance protein by topping with grilled shrimp, chicken, or chickpeas to keep it hearty and satisfying.