1 Hour 5 Mins
4 as a side dish
Go green: A winter salad gets warmed up (and protein-boosted) with toasted quinoa.
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 cup uncooked quinoa
- 5 cups (about 5 oz.) spring lettuce mix
- 2 oranges, peeled and diced
- 1 avocado, pitted, peeled, and diced
- 1/2 cup chopped scallions, white and green parts
How to Make It
Make the dressing: Combine all ingredients in a jar, screw on lid, and shake vigorously until well combined (or use an immersion blender). Shake again just before using.
Make the salad: Cook quinoa according to package directions. Position a rack in top third of oven and preheat broiler to high. Spread cooked quinoa on a rimmed baking sheet. Toast quinoa under the broiler, stirring occasionally and checking frequently until it begins to crisp and turn golden brown around edges, 10 to 12 minutes. Let cool. Place lettuce in a large salad bowl. Add quinoa, oranges, avocado, scallions, and dressing. Toss well to combine and serve immediately.