Citrus Herb Quinoa Bowl (Printable Version)
Quinoa tossed with citrus, herbs and baby spinach, finished with lemony olive oil dressing.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, thoroughly rinsed
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables & Greens
03 - 4 cups baby spinach, loosely packed
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/4 cup red onion, finely chopped
→ Citrus & Herbs
07 - 1 large orange, segmented and cut into bite-sized pieces
08 - 1 lemon, zested and juiced
09 - 1/4 cup fresh parsley, finely chopped
10 - 2 tablespoons fresh mint, chopped
11 - 2 tablespoons fresh dill, chopped
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon honey or pure maple syrup
14 - 1 teaspoon Dijon mustard
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
→ Optional Toppings
17 - 1/4 cup toasted slivered almonds
18 - 1/4 cup crumbled feta cheese (omit for vegan preparation)
# How to Make It:
01 - Combine quinoa and water (or broth) in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool slightly.
02 - In a large mixing bowl, whisk together lemon zest, lemon juice, extra-virgin olive oil, honey or maple syrup, Dijon mustard, salt, and pepper until fully emulsified.
03 - Add slightly cooled quinoa to the bowl with dressing and gently toss to evenly coat the grains.
04 - Add baby spinach, cherry tomatoes, cucumber, red onion, orange segments, parsley, mint, and dill to the quinoa mixture. Toss until ingredients are evenly combined.
05 - Divide mixture into individual serving bowls. Top with toasted slivered almonds and crumbled feta cheese, if desired.
06 - Serve immediately, or refrigerate for up to 2 hours for a chilled presentation.
# Expert Advice:
01 -
- It comes together in 35 minutes and somehow tastes like you spent all afternoon on it.
- The citrus dressing makes everything taste bright without needing a complicated ingredient list.
02 -
- Always rinse your quinoa or you will end up with a bitter, soapy tasting bowl no amount of dressing can fix.
- Toss the quinoa while still slightly warm so it absorbs the dressing instead of just sitting on the surface.
03 -
- Toast the almonds in a dry skillet for just two minutes, they go from pale to burned faster than you expect.
- Chop all herbs at the very last moment so their oils stay vibrant and fragrant.