Quinoa Salad with Avocado and Oranges

Stumped for tasty ways to use up that bulk buy of quinoa? Look no further than your very own kitchen. This quinoa salad was inspired by my latest craving for avocados and oranges. Every ingredient is a staple on my weekly meal planning. As a big bonus, this recipe is loaded with nutrition and can be served as a healthy, yum-evoking breakfast (yes, for breakfast), lunch or dinner.
Stumped for tasty ways to use up that bulk buy of quinoa? Look no further than your very own kitchen. This quinoa salad was inspired by my latest craving for avocados and oranges. Every ingredient is a staple on my weekly meal planning. As a big bonus, this recipe is loaded with nutrition and can be served as a healthy, yum-evoking breakfast (yes, for breakfast), lunch or dinner.

Quinoa Salad with Avocado and Oranges

Serves 6

Ingredients:

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• 1 cup quinoa

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• 2 cups water

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• 1 large navel orange

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• 2 avocados, halved, pitted, peeled, diced

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• Juice of 1 small lemon

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• Half a bunch of fresh parsley, finely chopped

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• 3 green onions, sliced (green and white parts)

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• 1 cup canned black beans, rinsed, drained

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• 2 tablespoons apple cider vinegar

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• 2 tablespoons warm agave (non-vegans can use honey)

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• 6 tablespoons extra virgin olive oil

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• 1/2 teaspoon dried tarragon, rubbed

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• 1/2 teaspoon dried oregano

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• Salt and freshly ground black pepper to taste

Directions:

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1. In a large pot, combine quinoa and water. Use a citrus zester to remove 1 tablespoon of orange zest and add to quinoa.

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2. Bring quinoa to a boil over high heat. Reduce heat to low, cover, and simmer for 12 minutes or until liquid is absorbed and quinoa is tender. Remove from heat.

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3. Meanwhile, remove another tablespoon of orange zest and set aside. Peel the orange and dice the flesh. Set aside.

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4. In a small bowl, toss avocado and lemon juice together (the lemon juice will keep the avocado from turning brown).

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5.  Add reserved orange zest, diced orange, parsley, green onion and black beans to the pot of quinoa, tossing to combine.

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6. In a small bowl, whisk together vinegar, agave (or honey), olive oil, tarragon, and oregano. Season with salt and pepper and whisk again.

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7. Pour half of the vinaigrette over quinoa mixture and toss to coat. Taste and season with salt and pepper. Let quinoa sit for 5 minutes to all the vinaigrette to absorb. Add more according to your taste, tossing to combine.

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8. Gently fold in avocado, taking care not to smash the diced pieces.

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9. Serve warm or at room temperature.

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