• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Seasonal guides
  • Garden
  • About
  • Subscribe
  •  

Ask the Food Geek logo

menu icon
go to homepage
  • Seasonal guides
  • Garden
  • About
  • Subscribe
  •  
search icon
Homepage link
  • Seasonal guides
  • Garden
  • About
  • Subscribe
  •  
×
Home » Year-Round » Orange & avocado salad with rosemary-scented quinoa

Published: Jan 24, 2017 · Modified: Feb 13, 2024 by Veronica T

Orange & avocado salad with rosemary-scented quinoa

Jump to Recipe Pin Recipe
Orange avocado salad with orange-rosemary scented quinoa

When it comes to winter salads, oranges deserve a spotlight, so let's give them one! I have an option that I hope you like - the treatment of the quinoa is key to making this a little bit different than a regular every-day salad. The quinoa is cooked in freshly-squeezed orange juice and a favorite spice of your choosing. I like rosemary or cinnamon best with oranges, but you could go crazy and try mint or cloves or the list goes on.

While we're at it, let's make sure to use all parts of the orange. Some zest and a little more juice make their way into a simple vinaigrette. And of course, sliced or segmented oranges are tossed in the salad as well.

Recipe

Orange Avocado Salad with Quinoa

Orange, Avocado, and Quinoa Salad

The Food Geek
Print Pin it
Prep Time5 minutes mins
Total Time20 minutes mins
Calories293
Servings4 side salads
Prevent your screen from going dark

Ingredients
  

Quinoa

  • ½ cup uncooked quinoa
  • ¼ teaspoon salt
  • 2 oranges
  • 1 sprig rosemary**

Dressing

  • 1 orange juice and zest
  • 2 tablespoon olive oil
  • 1 teaspoon honey
  • Salt to taste

Salad

  • 4 cups romaine or other greens
  • 1 avocado
  • 1 orange segmented or sliced
  • ¼ red onion or 1 small shallot or 2 green onions

Instructions

Start the quinoa

  • Squeeze 2 oranges into a measuring cup, add water until you get 1 full cup. Add to a pan with quinoa. Toss in 1 rosemary sprig, or a pinch (or two) of your favorite spice.
  • Bring to a boil then simmer for 10 minutes. Turn off heat and let set for 5 more minutes, until tender. Fluff with a fork. **Read cooking directions on your package in case it needs to cook longer or shorter.

Make the dressing

  • While the quinoa cooks, zest one of the oranges and then squeeze the juice into the measuring cup. Add honey and whisk in oil. Add salt to taste.

Finish and serve

  • Slice onions, avocados and last remaining orange.
  • Put salad greens in a bowl and toss with ½ of dressing to get them evenly coated.
  • Add quinoa, onions, avocados and oranges to the bowl. Top with remaining dressing.

Nutrition

Serving: 1g | Calories: 293kcal | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 157mg | Fiber: 8g | Sugar: 14g
Tried this recipe?Let us know how it was!
Orange Avocado Salad Nutrition

Recipe Notes

  • To make this a full meal, either double the whole recipe, or just the quinoa and avocados.
  • How to peel and slice an avocado: Cut the avocado in half and twist away from the pit. Then cut each half again to get 4 total wedges. Use your fingers to peel the skin off from each wedge.
  • How to segment an orange: The Pioneer woman has a nice picture tutorial to follow.Cut the top and bottom off the orange. Set it on a cutting board and cut the peel away in strokes from the top to bottom. Then holding the orange in your hand, cut between the membranes to get the segments out.
  • Seasonality: Oranges are available year round. Valencia oranges are available in spring and summer, with blood oranges and mandarins available in fall and winter (source, whole foods). Avocados are also available year-round. While this salad tends to find a home in the wintertime, it can be made year-round.
  • Onions: when I use rosemary, I like the red onion in this recipe. However when using a subtler herb or spice, I'd suggest either a shallot or green onions, as a red onion might overpower it.

Orange Quinoa Salad Inspiration

There are a lot of orange and avocado salad recipes, but most of them left me wanted a little bit more. After making a Moroccan chicken stew that cooks quinoa in orange juice with some cinnamon, I realized that would be perfect for a salad too.

  • Facebook

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About the Food Geek

Welcome, I'm Veronica, your resident food geek - experienced recipe developer and gardener. My goal is to help you enjoy eating at home by knowing what fruits & vegetables are currently in season and the best ways to use them. To do that, I've put together seasonal produce guides and recipes with practical advice.

More about me

Kabobs over the grill with text, "produce & recipe guide for June"
Amish Paste tomato on a mulch background, weighs about 12 ounces. The best tomato for making paste.

Best tomatoes for making tomato paste

A book on growing asparagus in your home garden

Get my new book, on sale during spring planting season!


Popular recipes

  • A plate of blueberry cucumber salad with feta cheese and pistachios
    Blueberry cucumber salad with feta cheese
  • Roasted strawberries in their own sauce
    Roasted strawberries (for better flavor)
  • Eggs Benedict with asparagus, deli ham, and a fried over easy egg that was easy and quick to make. Set on a wood cutting board backdrop.
    Shortcut eggs Benedict with asparagus
  • Blueberry syrup in a jar, on top of a pile of fresh blueberries.
    Blueberry syrup recipe (with canning instructions)
See more Spring recipes →

Footer

↑ back to top

About

  • About me
  • Privacy Policy

Newsletter

  • Sign Up for produce guides!

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required