Save to Pinterest A vibrant, refreshing bowl packed with zesty citrus, creamy avocado, and protein-rich quinoa—perfect for a light lunch or a nourishing side.
This quinoa bowl quickly became a favorite at home because of its bright flavors and ease of preparation.
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.
Save to Pinterest Making this bowl brings the family together for a healthy meal full of flavor and color.
Serving Suggestions
Serve chilled or at room temperature with a side of crusty bread or light soup.
Variations
Add grilled shrimp or chicken for extra protein or swap grapefruit for blood orange to change the citrus profile.
Storage Tips
Store leftovers in an airtight container for up to 2 days; add avocado fresh before serving to avoid browning.
Save to Pinterest 
This fresh quinoa bowl is perfect for nutritious lunches or vibrant side dishes any day of the week.
Recipe Q&A
- → How do I cook quinoa for this bowl?
Rinse 1 cup of quinoa well, then simmer with 2 cups of water and ½ teaspoon sea salt for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly before mixing.
- → Can I substitute other greens for spinach or arugula?
Yes, baby kale or mixed salad greens can be used to add a different texture and flavor while maintaining freshness.
- → What dressing complements this citrus and avocado combination?
A dressing made with extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt enhances the bright and creamy flavors.
- → Can this dish be made in advance?
It's best served fresh but you can prepare the quinoa and dressing ahead, then combine with fresh ingredients just before serving to preserve texture.
- → Are there protein additions that work well with this bowl?
Grilled shrimp, chicken, or chickpeas make excellent protein toppings that complement the vibrant flavors without overpowering them.
- → What variations can be made with the citrus components?
Blood orange can replace grapefruit for a sweeter note, or adding sliced radishes introduces a crisp bite for extra texture.