# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 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 - 1/2 small red onion, thinly sliced
08 - 1/2 cup pomegranate seeds
→ Fresh Greens & Herbs
09 - 2 cups baby spinach or arugula
10 - 1/4 cup fresh cilantro, chopped
11 - 1/4 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 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon sea salt
# Directions:
01 - Combine rinsed quinoa, water, and sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, 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 membranes carefully.
03 - Whisk extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt together in a small bowl until well combined.
04 - In a large bowl, toss the cooked quinoa with baby spinach or arugula, sliced red onion, chopped cilantro, and mint. Drizzle with half the dressing and mix gently.
05 - Fold in the citrus segments, diced avocado, and pomegranate seeds. Add remaining dressing as desired and toss gently to combine.
06 - Transfer to serving bowls and garnish with extra herbs if preferred. Serve immediately.
