Tangelos Spinach Quinoa Avocado Salad

Friday, March 29, 2013

  • 4 oz baby spinach
  • 1 tangelo, reserving 3 slices
  • 1 haas avocados, diced
  • 1 cup cooked quinoa (1/3 cup dry) 
Citrus Vinaigrette:
  • 1½ tablespoon olive oil
  • 1½ tablespoon champagne vinegar
  • 2 tbsp finely chopped shallots
  • salt and pepper to taste
  • tangelo juice from 3 reserved slices


  1. Rinse quinoa well under cold water and cook according to package directions. Drain and let it cool.
  2. Peel the skin and white membrane off the tangleo and separate the pieces.Reserve three tangelo slices for the vinaigrette and squeeze the juice; set aside. Cut up the remaining tangelo slices into small pieces for the salad.
  3. In a medium bowl whisk the olive oil, tangelo juice (from 3 slices of tangelo), vinegar, chopped shallots, salt and pepper.
  4. In a large bowl toss spinach, quinoa, avocado, tangelo and vinaigrette.

    Makes 4 servings.

Photo Credit: skinnytaste.com
Source: theinvestmentboenker.blogspot.com/2012/04/oh-my-salad.html


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