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–+ servings

Quinoa Salad with Avocado, Citrus & Olives

Servings: 6 people
Author: Bev
A refreshing salad that makes a meal all by itself.
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Ingredients

  • 1/2 lb. quinoa, cooked according to package directions
  • 1 Tbsp. olive oil
  • 4 tangerines or Clementines, peeled and pulled apart into sections
  • 2 celery stalks, chopped
  • 1/4 cup red onion, chopped
  • 1/2 cup olives, variety of pitted olives
  • 4 avocados, sliced
  • 2 lemons
  • salt and pepper taste

Instructions

  • Stir olive oil into the cooked quinoa.
  • Add tangerines, celery, red onion, avocado slices.
  • Squeeze the juice of two lemons over the mixture. Add salt and pepper to taste.
  • Serve cold or at room temperature.

Notes

This recipe is based on Israeli Chef Yael Shamir. She visited Tucson, AZ where she served this salad for a hosted dinner by the Weintraub Israel Center at the Jewish Federation of Southern Arizona.