Quinoa & Avocado Recipe

Cook quinoa (if not pre-cooked)

Rinse 1/2 cup dry quinoa under cold water. Combine rinsed quinoa with 1 cup water in a small pot, bring to a boil, reduce to a simmer, cover and cook 12–15 minutes or until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork. Cool to near room temperature before combining in salad.

Wash and spin-dry the baby spinach. Place in a large mixing bowl and gently tear any large leaves so they are bite-sized.

Halve the avocado, remove the pit, scoop out the flesh and slice into 1/4-inch slices or medium cubes. To keep color, toss avocado with a squeeze of lemon if not dressing immediately.

Thinly slice the cucumber lengthwise then crosswise into half-moons (about 1/4-inch thick). If using a larger cucumber, remove seeds before slicing for less moisture.

Segment the orange: using a small sharp knife, remove peel and pith, then cut between membranes to release individual orange segments. Alternatively, peel and cut into bite-sized pieces. Reserve any juice to add to the dressing if desired.

If using a whole pomegranate, cut it open and remove arils, discarding membranes. Measure 1/2 cup arils.

Halve cherry tomatoes or leave whole if small. Pat all produce dry so dressing adheres well.

In a small bowl or jar combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice (or reserved orange juice), 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning—add a little more lemon for brightness or more honey for sweetness.

Add the cooled cooked quinoa to the bowl with the baby spinach and toss gently to distribute.

Add cucumber slices, cherry tomatoes, orange segments, pomegranate arils and avocado pieces to the bowl on top of spinach and quinoa.

Pour the dressing evenly over the salad. Using two large spoons or salad tongs, gently toss until ingredients are coated and avocado is distributed without being mashed.

Taste and adjust: add a pinch more salt or a grind of black pepper if needed.

Transfer to a serving platter or individual plates. Sprinkle with optional fresh mint leaves and toasted pumpkin seeds or chopped walnuts for texture and extra flavor.

Serve immediately. If making ahead, keep dressing separate and add within 30 minutes of serving to prevent wilted spinach and browning avocado. Leftovers: store salad components refrigerated in an airtight container for up to 2 days; add dressing only when ready to eat.