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Citrus Quinoa Salad

This Avocado Quinoa Salad is packed with good-for-you ingredients and the best healthy lemon vinaigrette.
Course Salad
Cuisine American
Keyword citrus quinoa salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 349kcal


  • 1/2 cup uncooked quinoa (I use tricolor; regular works great!)
  • Optional: 1 cup chicken broth or veggie broth
  • 3-4 cups fresh spring mix
  • 1 can (15 ounces) mandarin oranges OR 3 fresh clementine mandarin oranges
  • 1/3 cup Simply Organic Sea Salt Pistachios, shelled and coarsely chopped
  • 1/3 cup crumbled goat or feta cheese, optional and to taste (I like goat cheese best with this salad)
  • 1 large ripe avocado, pit removed and chopped
  • 1 large lemon


  • 1/2 teaspoon minced garlic
  • 1 tablespoon Dijon mustard, do not use regular mustard
  • 1/4 cup Simply Organic Raw Apple Cider Vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Simply Organic orange juice
  • 1/3 cup Simply Organic extra virgin olive oil
  • 2-3 tablespoons honey, add to desired sweetness
  • Sea salt and freshly cracked pepper


  • Cook the quinoa according to package directions. You can cook it in chicken broth or veggie broth for additional flavor if desired. Fluff and set aside to cool.
  • Meanwhile, prep the dressing. Add all of the dressing ingredients to a mason jar. Add salt and pepper to taste (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to your personal preference). Seal the jar and shake until ingredients are combined. Store in the fridge until ready to serve.
  • Prep the rest of the salad: drain the mandarin oranges, shell & coarsely chop the pistachios, remove the skin and pit of the avocado and thinly slice or chop. Squeeze a wedge of fresh lemon over the avocado. 
  • In a large bowl, add in the spring salad mix and the cooked + COMPLETELY cooled quinoa. Add in the mandarin oranges, pistachios, goat cheese, and avocado. Remove the dressing from the fridge, shake it well, then pour over the salad*. Add some fresh cracked pepper and sea salt to taste.
  • Enjoy immediately.



*If you aren't planning on finishing this salad all in one day, I'd recommend keeping the dressing separate from the salad and only dressing what you'll be eating. Also, only prep the amount of avocados to what you'll be eating that day (so if you'll have leftovers, only add 1/2 of an avocado and add the other one the next day)


Calories: 349kcal