Quinoa, Avocado, and Citrus Salad

This spring salad can morph with the seasons: Use cubes of fresh melon or diced tomatoes in the summer, or cubes of roasted squash in the fall or winter. You can also add a cup of diced chicken, smoked ham, or shrimp.


Makes four to six servings

Preparation time: 30 minutes

  • 1 cup uncooked quinoa, rinsed and drained
  • 1½ cups boiling water
  • 1 ripe avocado, diced
  • ½ cup diced red onion
  • 1½ cups citrus segments (oranges, blood oranges, white or pink grapefruit, or a combination)
  • Juice reserved from cutting citrus, about ½ to 2/3 cup
  • 2 tbs. white-wine vinegar
  • 1 tbs. Dijon mustard
  • ½ cup olive oil
  • Salt and freshly ground black pepper to taste
  • 6 cups arugula
  • 1/4 cup toasted pumpkin seeds

Cook the quinoa in the boiling water until tender, about 10 minutes. It should yield about 3 cups. Spread the quinoa on a baking sheet, cover, and chill while you prepare the other ingredients. Whisk the citrus juice, vinegar, mustard, and olive oil together, and season with salt and freshly ground black pepper to taste. Toss the avocado, red onion, and citrus segments with the chilled quinoa, and dress with half of the vinaigrette. Dress the arugula with the remaining vinaigrette. Arrange the greens on plates and top with the quinoa salad. Top with the toasted pumpkinseeds before serving.

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions