Citrus Quinoa Salad with Avocado & Hazelnuts - Urban Meadow
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yields
6
Directions
- 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
- 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
- In a large bowl, combine the cooked quinoa, spinach, toasted hazelnuts, grapefruit segments, pomegranate seeds, and diced avocado
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper
- 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