This Citrus Salad with Crispy Quinoa Recipe is from 100 Days of Real Food: Fast & Fabulous by Lisa Leake.
100 Days of Real Food is the story of how one family took on a challenge to cut out all processed foods for 100 days. Only whole foods with an emphasis on local meats, clean seafood, natural sweeteners and lots of fruits and vegetables. Read about their story (and how you can start with their free 10 day real food pledge!)
I first met Lisa, Jason and their two adorable girls in Asheville, North Carolina. We were hosting our 7th annual event for food bloggers, and had invited their family to come speak at our conference. I love this family, what they stand for….and most importantly how they inspire millions of people around the world to cut out processed foods.
Their second book, 100 Days of Real Food, Fast & Fabulous, features 100 quick and easy recipes that cater to a busy family’s lifestyle. The book includes meal plans help you plan out your week, and healthy lunch ideas for both kids and adults)
We’re delighted that Lisa is sharing a recipe from the book: Citrus Salad with Crispy Quinoa. This is the best way to use up any leftover quinoa! Roasting leftover quinoa gives the whole grain a crunchy, crispy texture and nutty flavor.
Learn how to make Crispy Quinoa without any oil, with step by step photos here.
Citrus Salad with Crispy Quinoa
Prep Time: 10 minutes
Cook Time: 10 minutes
Recipe from 100 Days of Real Food: Fast & Fabulous by Lisa Leake. Photo credit: Lindsey Rose Johnson. Copyright © 2016 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
This is a refreshing salad with a citrus-forward flavor. If you want to make it in advance, keep the dressing and quinoa separate until just before eating.
5 ounces spring lettuce mix (about 5 cups)
2 oranges, peeled and diced
1 avocado, pitted, peeled, and diced
1/4 cup chopped green onions, white and green parts
FOR THE CITRUS VINAIGRETTE
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime or lemon juice
1 tablespoon honey
1/2 teaspoon salt
1. To make crispy quinoa: Position a rack in the top third of the oven and preheat the broiler to high. Spread the cooked quinoa onto the rimmed baking sheet. Roast the quinoa for 5 minutes, stir quinoa and rotate baking sheet. Roast another 3 minutes, but check occasionally. The quinoa should be darkened, crispy but not burnt. Let cool a bit before tossing in the salad.
2. To make the vinaigrette, add all ingredients to a mason jar with tight fitting lid. Shake vigorously until well combined.
3. To a serving platter, Add the lettuce, oranges, avocado, green onions, crispy quinoa and dressing. Toss well to combine and serve immediately.