# 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, thinly 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 Make It:
01 - In a medium saucepan, combine the rinsed quinoa, water, and sea salt. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and allow to cool slightly.
02 - While the quinoa cooks, peel and segment the orange and grapefruit, removing any seeds and membranes.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, black pepper, and sea salt until well combined.
04 - In a large bowl, combine the cooked quinoa, spinach or arugula, thinly sliced red onion, chopped cilantro, and chopped mint. Drizzle with half of the dressing and toss gently to combine.
05 - Add the citrus segments, diced avocado, and pomegranate seeds to the bowl. Drizzle with remaining dressing as desired, and gently toss once more to incorporate all ingredients evenly.
06 - Serve immediately, garnished with additional fresh herbs if desired.
