Stress Relieving Quinoa Avocado Salad
This quinoa avocado salad is a delicious and hearty bowl full of stress relieving foods! It’s drizzled with a zesty cacao citrus vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the quinoa avocado salad
- 1 cup quinoa
- 1 small head cauliflower
- 1/2 cup sliced almonds
- 2 carrots
- 1 yellow pepper
- 1 avocado
- 6 radishes
- 16 cups spinach leaves
- Kosher salt
For the cocoa vinaigrette (makes 1 cup)
- 1 orange (4 tablespoons orange juice + zest)
- 2 teaspoons raw cacao or cocoa powder
- 6 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
Instructions
- Cook the quinoa (or use our Instant Pot quinoa method): Place 1 cup quinoa in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes.
- Meanwhile, bring a medium pot of water to a boil and prepare a bowl of water with some ice cubes. Cut the cauliflower into florets. When the water is boiling, add the cauliflower and boil for 2 minutes, until just tender. Remove the florets and place in the cold water for 1 minute, then remove to another bowl.
- Make the dressing: Juice and zest the orange. In a bowl, vigorously whisk together all ingredients. Makes 1 cup; store refrigerated.
- Place ½ cup almonds a dry skillet and toast over medium low heat, shaking often, until toasted, about 5 minutes. Remove from the heat and let cool.
- Peel the carrots, then cut them into long, thin strips with a vegetable peeler. Dice the pepper. Slice the avocado. Thinly slice the radishes.
- To serve, place spinach into large serving bowls. Top with the quinoa and vegetables. Sprinkle with kosher salt, then toasted almonds. Drizzle with the cacao citrus dressing (reserve unused dressing for future use).