From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Rinse 1 cup of dry quinoa in a fine-mesh strainer and combine with 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for 15-20 minutes, until the quinoa cooks and absorbs all the excess liquid. Let cool.
2
In a large salad bowl, combine the cooked quinoa, jalapeños, red onion, pistachios, pomegranate seeds, avocado, cilantro, and mint. Toss to combine.
3
In a small bowl or mason jar, whisk together juice and zest of 1 orange, 1 grapefruit, 1 lime, and 1 lemon, along with ⅔ cup olive oil, 2 tablespoons honey, and ½ teaspoon salt. Pour over the quinoa mixture and toss well.
4
Serve immediately or store in an airtight container in the fridge for up to 3 days.
My Calorie Intake
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Tips & Tricks (5)
- Cool Quinoa Completely 🧊Always cool your cooked quinoa to room temperature before mixing with avocado and dressing to prevent browning and maintain creamy texture.
- Toast Pistachios for Depth 🔥Lightly toast pistachios in a dry pan for 2-3 minutes before adding to enhance their nutty flavor and create better textural contrast.
- Emulsify Your Citrus Dressing 🍋Whisk honey into your citrus juices first, then slowly drizzle in olive oil while whisking constantly to create a stable, creamy dressing that clings beautifully to quinoa.
- Add Avocado Just Before Serving 🥑Dice and toss avocado into the salad only minutes before serving to prevent oxidation and browning while maintaining its luxurious, buttery texture.
- Macerate Red Onion for Mildness 🧅Toss thinly sliced red onion with a pinch of salt and lime juice 10 minutes ahead to soften its sharp bite and mellow its flavor beautifully.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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