Tangerine, Avocado & Quinoa Salad with Asian Citrus Vinaigrette
Here's a nutritious and delicious recipe that you can make in minutes! The tangerine avocado quinoa salad is perfect for summer.
Ingredients
- 2 cups cooked quinoa*
- 2 honey tangerines or any sweet variety of orange – sliced into small chunks
- 1/2 small red onion – diced
- 1 avocado – cubed
- 1/2 red bell pepper – diced
- A large handful of sunflower shoots or arugula
- 1/2 tsp to 1 tsp Season with Spice’s Spicy Japanese Seven Spice
For the vinaigrette:
- Leftover juice from the tangerine/orange that you chopped
- A few squeezes of lemon juice or lime juice
- 1 tbsp of extra virgin olive oil or sunflower oil
- 1 tbsp honey or more
- 1 tsp Season with Spice’s Spicy Japanese Seven Spice
Instructions
- Whisk together the vinaigrette ingredients. Set aside.
- In a large bowl, combine quinoa, tangerine/orange, red onion, avocado, red bell pepper and sunflower shoots.
- When ready to serve, pour the vinaigrette over the salad and gently toss to combine.
- Taste, and sprinkle in more Japanese Seven Spice if you like. Enjoy!
How to cook quinoa:
- Rinse quinoa in cold water thoroughly before cooking. This helps to remove any remnants of the natural coating around the seeds called saporin, which can make the quinoa taste slightly bitter. Drain well in a fine sieve.
- Combine 1 part quinoa with 2 parts water or broth in a saucepan. Add in a pinch of salt. Bring it to a boil.
- Cover, reduce heat to low, and simmer until quinoa is tender – about 15 minutes.
- When it’s done, fluff the quinoa gently with a fork. (If there’s any remaining liquid, just continue simmering over low heat for another 2-3 minutes, or until all the water has been absorbed).
Nutrition
Serving: 150gCalories: 495kcalCarbohydrates: 61gProtein: 11gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 23mgPotassium: 914mgFiber: 13gSugar: 13gVitamin A: 1088IUVitamin C: 50mgCalcium: 53mgIron: 4mg
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