How is the quinoa prepared?

Rinse quinoa well, then simmer with water and sea salt for 15 minutes until tender and water is absorbed. Fluff before using.

Can the citrus fruits be substituted?

Yes, grapefruit can be swapped for blood orange for a different flavor, or other seasonal citrus can be used.

Baby spinach or arugula both add a fresh, peppery note that complements the citrus and avocado.

Yes, a bright dressing made from extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, and seasoning enhances the bowl.

Simply substitute honey with maple syrup to keep the dressing fully plant-based.

Grilled shrimp, chicken, or chickpeas can be added to boost protein content as desired.

A vibrant, refreshing bowl packed with zesty citrus, creamy avocado, and protein-rich quinoa—perfect for a light lunch or a nourishing side.

This bowl quickly became a lunch favorite because it balances fresh flavors with satisfying texture.

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

Cook Quinoa:: 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.
Prepare Citrus:: While quinoa is cooking, peel and segment the orange and grapefruit, removing any seeds and membrane.
Make Dressing:: In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and salt.
Combine Greens:: In a large bowl, combine cooked quinoa, spinach or arugula, red onion, cilantro, and mint. Drizzle with half the dressing and toss gently.
Add Citrus & Avocado:: Add citrus segments, diced avocado, and pomegranate seeds. Gently toss again, adding more dressing as needed.
Serve:: Serve immediately, garnished with extra herbs if desired.

My family loves gathering around this bowl especially in spring when fresh citrus is at its peak.

Pairs well with a crisp Sauvignon Blanc or sparkling water with lime.

Medium saucepan with lid sharp knife cutting board mixing bowls whisk

Calories 310 Total Fat 14 g Carbohydrates 41 g Protein 7 g per serving

This easy recipe comes together quickly making it perfect for busy weekdays or weekend meals.

→ How is the quinoa prepared?: Rinse quinoa well, then simmer with water and sea salt for 15 minutes until tender and water is absorbed. Fluff before using.
→ Can the citrus fruits be substituted?: Yes, grapefruit can be swapped for blood orange for a different flavor, or other seasonal citrus can be used.
→ What greens work best in this bowl?: Baby spinach or arugula both add a fresh, peppery note that complements the citrus and avocado.
→ Is there a dressing included?: Yes, a bright dressing made from extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, and seasoning enhances the bowl.
→ Can this be made vegan-friendly?: Simply substitute honey with maple syrup to keep the dressing fully plant-based.
→ What are some suggested protein additions?: Grilled shrimp, chicken, or chickpeas can be added to boost protein content as desired.