# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ teaspoon sea salt
→ Citrus & Avocado
04 - 1 large orange, peeled and segmented
05 - 1 large grapefruit, peeled and segmented
06 - 1 ripe avocado, diced
07 - ½ small red onion, finely sliced
08 - ½ cup pomegranate seeds
→ Fresh Greens & Herbs
09 - 2 cups baby spinach or arugula
10 - ¼ cup fresh cilantro, chopped
11 - ¼ cup fresh mint, chopped
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - ¼ teaspoon black pepper
17 - ¼ teaspoon sea salt
# How-To:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and allow to cool slightly.
02 - Peel and segment the orange and grapefruit, removing seeds and membrane carefully.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt in a small bowl until emulsified.
04 - In a large bowl, mix the cooked quinoa, baby spinach or arugula, sliced red onion, chopped cilantro, and mint. Add half of the dressing and toss gently to coat evenly.
05 - Fold in the citrus segments, diced avocado, and pomegranate seeds gently. Add more dressing as needed and toss lightly to combine.
06 - Transfer to serving bowls and garnish with extra fresh herbs if desired. Serve immediately.
