Quinoa With Oranges and Avocados

This salad is protein-packed, with cashews and avocado, and an unexpectedly refreshing burst of fresh mint!

TOTAL TIME:40 min.



  • Salad:
  • 4 cups quinoa, cooked and cooled (about 1 cup uncooked)
  • 1 avocado, peeled, seeded and cut into slices
  • 1 grapefruit, peeled and sectioned
  • 1 orange, peeled and sectioned
  • ¾ cup whole cashew nuts
  • ½ cup currants
  • ½ cup green onions, chopped (about 3 onions)
  • ½ cup fresh mint leaves, chopped
  • Dressing:
  • ¼ cup extra-virgin olive oil
  • 3 Tbsp. orange juice
  • ½ tsp. kosher salt
  • ¼ tsp. freshly cracked pepper


  1. In large bowl, stir together all salad ingredients.

  2. Meanwhile, in a small bowl, stir together all dressing ingredients. Pour over salad and toss gently. Let sit for 30 minutes for flavors to develop. Serve at room temperature. Refrigerate leftovers.

  3. Tips: You can use favorite nuts in place of cashews. Use a mixture of wild rice and brown rice instead of Quinoa. Use raisins or dried cranberries in place of currants. If desired, use your favorite purchased citrus dressing.

Nutritional Facts

Per serving: Calories 220, Calories from Fat 120, Total Fat 14g (22% DV), Saturated Fat 2g (10% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 100mg (4% DV), Carbohydrates 20g (7% DV), Dietary Fiber 3g (12% DV), Sugars 3g, Protein 5g, Vitamin A 8%, Vitamin C 45%, Calcium 4%, Iron 10%.