# Ingredient List:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon sea salt
→ Citrus & Avocado
04 - 1 large orange, peeled and segmented
05 - 1 large grapefruit, peeled and segmented
06 - 1 ripe avocado, diced
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup pomegranate seeds
→ Fresh Greens & Herbs
09 - 2 cups baby spinach or arugula
10 - 1/4 cup fresh cilantro, chopped
11 - 1/4 cup fresh mint, chopped
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon sea salt
# How to Make:
01 - In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and allow to cool slightly.
02 - Peel and segment the orange and grapefruit, ensuring all seeds and membranes are removed.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt in a small bowl until emulsified.
04 - In a large mixing bowl, combine the cooked quinoa, baby spinach or arugula, thinly sliced red onion, chopped cilantro, and chopped mint. Drizzle with half the dressing and toss gently to mix.
05 - Fold in the citrus segments, diced avocado, and pomegranate seeds carefully. Add additional dressing as needed and toss gently.
06 - Transfer to serving bowls immediately, garnishing with extra fresh herbs if preferred.
