What type of quinoa is best for this bowl?

Use white or tricolor quinoa for a light texture and balanced flavor. Rinse it thoroughly before cooking to reduce bitterness.

Can I substitute the citrus fruits?

Yes, blood oranges or tangerines can replace grapefruit or orange for a sweeter or more intense citrus punch.

Dice the avocado just before serving and toss it gently with citrus juice to slow oxidation and maintain freshness.

A light vinaigrette made with olive oil, lemon juice, honey, and Dijon mustard perfectly balances the fruity and creamy ingredients.

It’s versatile: serve quinoa warm or cooled, then combine with fresh citrus and greens for a refreshing meal either way.

A vibrant, refreshing bowl packed with zesty citrus, creamy avocado, and protein-rich quinoa—perfect for a light lunch or a nourishing side.

This fresh bowl has become my go-to light lunch, especially when I want something quick yet satisfying.

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

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.

My family loves how fresh and light this bowl feels on a warm day, making it a staple for weekend lunches.

Per serving: 310 calories, 14 g total fat, 41 g carbohydrates, 7 g protein.

Medium saucepan with lid, sharp knife, cutting board, mixing bowls, whisk.

Contains none of the major allergens. If adding proteins or changing ingredients, check labels for allergens.

This quinoa bowl is a perfect balance of flavors and textures that you can enjoy any day of the week.

→ What type of quinoa is best for this bowl?: Use white or tricolor quinoa for a light texture and balanced flavor. Rinse it thoroughly before cooking to reduce bitterness.
→ Can I substitute the citrus fruits?: Yes, blood oranges or tangerines can replace grapefruit or orange for a sweeter or more intense citrus punch.
→ How do I keep the avocado from browning?: Dice the avocado just before serving and toss it gently with citrus juice to slow oxidation and maintain freshness.
→ What dressing pairs well with this bowl?: A light vinaigrette made with olive oil, lemon juice, honey, and Dijon mustard perfectly balances the fruity and creamy ingredients.
→ Can this bowl be served warm or cold?: It’s versatile: serve quinoa warm or cooled, then combine with fresh citrus and greens for a refreshing meal either way.