San Diego-Inspired Avocado and Citrus Quinoa Salad
A refreshing quinoa salad featuring creamy avocado and bright local citrus, perfect for a light but satisfying meal. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs dry quinoa, water, medium, segmented San Diego orange into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry quinoa
- 2 cups water
- 1 medium, segmented San Diego orange
- 1 small, juiced San Diego lemon
- 1 medium, diced avocado
- 1/2 cup diced red bell pepper
- 2 stalks sliced green onions
- 1/4 cup chopped cilantro
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dry quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
- Step 2: In a large bowl, combine the cooked quinoa, 1 medium segmented San Diego orange, juice of 1 small San Diego lemon, 1 diced avocado, 1/2 cup diced red bell pepper, 2 sliced green onions, and 1/4 cup chopped cilantro.
- Step 3: Drizzle 3 tbsp olive oil over the salad, season with 1 tsp salt and 1/2 tsp black pepper, and toss gently to combine all ingredients and flavors. Serve chilled or at room temperature.
Frequently asked questions
How long does San Diego-Inspired Avocado and Citrus Quinoa Salad take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover San Diego-Inspired Avocado and Citrus Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry quinoa from drying out.
Can I substitute ingredients in San Diego-Inspired Avocado and Citrus Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale San Diego-Inspired Avocado and Citrus Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is San Diego-Inspired Avocado and Citrus Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
