Citrus Salad With Crispy Quinoa



  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt


  • 1/2 cup uncooked quinoa
  • 5 cups (about 5 oz.) spring lettuce mix
  • 2 oranges, peeled and diced
  • 1 avocado, pitted, peeled, and diced
  • 1/2 cup chopped scallions, white and green parts


  1. Make dressing: Combine all ingredients in a jar, screw on lid, and shake vigorously until well combined (or use an immersion blender). Shake again just before using.

  2. Make salad: Cook quinoa according to package directions. Position a rack in top third of oven and preheat broiler to high. Spread cooked quinoa on a rimmed baking sheet. Toast quinoa under broiler, stirring occasionally and checking frequently, until it begins to crisp and turn golden brown around edges, 10 to 12 minutes. Let cool. Place lettuce in a large salad bowl. Add quinoa, oranges, avocado, scallions, and dressing. Toss well to combine and serve immediately.

    Nutrition Information

  • Calories per serving: 308
  • Fat per serving: 19g
  • Saturated fat per serving: 3g
  • Cholesterol per serving: 0mg
  • Fiber per serving: 7g
  • Protein per serving: 5g
  • Carbohydrates per serving: 33g
  • Sodium per serving: 300mg
  • Iron per serving: 2mg
  • Calcium per serving: 64mg

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