Sun-Kissed California Citrus & Herb Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 tablespoons olive oil
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1 cup toasted almonds, sliced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, cover, and reduce the heat to a simmer. Cook for 15 minutes or until the water is absorbed and the quinoa is tender.
2. 02
   Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
3. 03
   In a large mixing bowl, whisk together the olive oil, orange zest, orange juice, lemon zest, and lemon juice to form the dressing.
4. 04
   Add the cooked quinoa to the dressing and toss to coat evenly.
5. 05
   Gently fold in the avocado, cherry tomatoes, parsley, mint, and toasted almonds.
6. 06
   Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
7. 07
   Transfer the salad to a serving platter and garnish with additional herbs and citrus zest if desired.
8. 08
   Serve immediately or refrigerate for up to one day to allow flavors to meld. Enjoy chilled or at room temperature.