Quinoa Salad with radishes, avocado, and citrus vinaigrette

Using lemon, orange, and lime zests add bright flavor to this light lunch salad. For a more ample entree, the combination of avocado, radish, and citrus would pair nicely with a piece of roasted, grilled, or pan-seared fish. Make it more seasonal by tossing in different vegetables from the farmers' markets, and feel free to swap in water or vegetable stock for cooking the quinoa in a more vegetarian friendly way. Serves 8 as a side dish.
2CUPSchicken stock
2Xlemons, zested and juiced
1Xlime, zested and juiced
1Xorange, zested
1Xshallot, finely chopped
2Xgarlic cloves, finely chopped
CUPolive oil
1Xbunch radishes (about 9 total), trimmed and thinly sliced
2Xavocados, pitted, skinned, and chopped
CUPchopped fresh parsley

  1. In a saucepan, bring the chicken stock and water to a boil. Add the quinoa, lower the heat to medium, and cover the pan. Simmer for about 18 minutes.
  2. Remove from heat and let the quinoa stand for 5 minutes. Transfer to a large bowl, fluff the quinoa with a fork, and set aside to cool.
  3. In another bowl, whisk together the lemon juice and zest, lime juice and zest, orange zest, shallot, garlic, salt, and pepper. Add the olive oil in a thin steady stream, whisking constantly.
  4. Add the radishes, avocado, and parsley to the quinoa. Pour the vinaigrette over the quinoa mixture, and toss gently to combine. Taste for seasoning and add more salt and pepper, if you like.

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