Citrus Quinoa Salad with Avocado & Hazelnuts - Urban Meadow

Citrus Quinoa Salad with Avocado & Hazelnuts - Urban Meadow

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Yields

6

Directions

  1. Rinse the quinoa under cold water. In a medium saucepan, cook according to package directions, about 12-15 minutes, until the quinoa is tender and the liquid is absorbed. Let it cool slightly
  2. In a dry skillet over medium heat, toast the hazelnuts for 3-4 minutes, shaking the pan occasionally, until fragrant. Remove from heat and chop roughly
  3. In a large bowl, combine the cooked quinoa, spinach, toasted hazelnuts, grapefruit segments, pomegranate seeds, and diced avocado
  4. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper
  5. Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated. Serve immediately and enjoy!

Ingredients

  • 1 cup Urban Meadow quinoa
  • 2 cups water or vegetable broth
  • 4 cups fresh spinach, chopped
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 1 grapefruit, peeled and segmented
  • 1/2 cup pomegranate seeds
  • 1 avocado, diced
  • 2 tbsp Urban Meadow extra virgin olive oil
  • 1 tbsp Urban Meadow red wine vinegar
  • 1 tsp Urban Meadow honey
  • Urban Meadow salt and pepper, to taste