Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 large orange, juiced and zested
- 1 lime, juiced and zested
- 2 tablespoons olive oil
- 1 tablespoon agave syrup
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup toasted almonds, sliced
Cooking Instructions
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In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.
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In a small bowl, whisk together the orange juice and zest, lime juice and zest, olive oil, agave syrup, ground cumin, salt, and pepper to create a citrus dressing.
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In a large mixing bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, red onion, and fresh cilantro.
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Pour the citrus dressing over the quinoa mixture and gently toss to combine, ensuring all ingredients are well-coated.
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Divide the quinoa salad among four bowls, and top each with a sprinkle of toasted almond slices for added crunch.
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Serve immediately, or chill in the refrigerator for up to an hour for a more refreshing taste.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 53g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 720mg | Fiber: 11g | Sugar: 10g | Vitamin A: 700IU | Vitamin C: 45mg | Calcium: 60mg | Iron: 3mg
Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.