Fresh Citrus Avocado Quinoa Bowl

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

I first enjoyed this quinoa bowl during a summer picnic and immediately fell in love with its refreshing taste and easy prep.

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.

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This recipe brings joy at family gatherings especially during warm weather with everyone enjoying its fresh flavors.

Notes

For added protein top with grilled shrimp chicken or chickpeas. Swap grapefruit for blood orange or add sliced radishes for extra crunch. Pairs well with a crisp Sauvignon Blanc or sparkling water with lime.

Required Tools

Medium saucepan with lid Sharp knife Cutting board Mixing bowls Whisk

Nutritional Information

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

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This Citrus and Avocado Quinoa Bowl is perfect for a quick healthy meal that never sacrifices flavor.

Saffron Brook Recipe Q&As

→ What type of quinoa is best for this dish?

Rinsed white or tricolor quinoa works well, providing a light texture that complements the citrus and avocado.

→ How can I ensure the avocado stays fresh and vibrant?

Use ripe but firm avocado and add it just before serving to prevent browning and maintain creaminess.

→ Can I substitute the citrus fruits?

Yes, blood orange or tangerine segments can replace grapefruit or orange for a different flavor twist.

→ What greens pair best with this bowl?

Baby spinach and arugula offer a mild, fresh balance, but you can also mix in kale or mixed salad greens.

→ Is the dressing flexible for dietary preferences?

Absolutely, swap honey for maple syrup to keep it vegan-friendly while maintaining the dressing's sweetness and tang.