Citrus Salad with Crispy Quinoa
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.
- 1/2 cup cooked quinoa
- 5 ounce spring lettuce mix (about 5 cups)
- 2 oranges
- 1 avocado, pitted, peeled, and diced
- 1/4 cup chopped green onions, white and green parts
FOR THE CITRUS VINAIGRETTE
- 3 tablespoon extra virgin olive oil
- 2 tablespoon fresh lime or lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
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.
To make the vinaigrette, add all ingredients to a mason jar with tight fitting lid. Shake vigorously until well combined.
To a serving platter, Add the lettuce, oranges, avocado, green onions, crispy quinoa and dressing. Toss well to combine and serve immediately.
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.