Sumo Citrus Quinoa Salad

Name: Sumo Citrus Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup uncooked quinoa; 3 Sumo Citrus; 3 tbsp olive oil; 2 tsp apple cider vinegar; Juice and zest of 1 lemon; 1 ½ tsp Dijon mustard; 1 tsp kosher salt; ½ tsp black pepper; ½ tsp garlic powder; 2 tbsp finely chopped fresh dill; ½ pint cherry tomatoes, halved; ½ seedless cucumber, diced; 1/3 cup thinly sliced fennel; 1 15 oz. can chickpeas, drained and rinsed; 2 tbsp finely chopped red onion; 1 avocado, diced

This Sumo Citrus Quinoa Salad is filled with vibrant and flavorful ingredients, for a light lunch or dinner that’s sure to satisfy.

Recipe Type

Sides

Time

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Size

4 to 5 servings

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Sweet and juicy Sumo Citrus are so delicious in this salad and give it a wonderful freshness. Hearty quinoa and chickpeas make a delicious base for this salad, as great protein sources and awesome texture. You can serve this salad on its own, or you can use it as a topping for your favorite greens.

There’s lots to love in this salad, from the super sweet Sumo Citrus, to the tangy tomatoes and crispy cucumbers and fennel. The fennel provides a beautifully subtle licorice flavor, which is a great flavor combination with the zesty vinaigrette and dreamy oranges.

If you’re looking for a dish to bring to a gathering or to entertain, this quinoa salad is a delicious option!

Ingredients

1 cup uncooked quinoa

3 Sumo Citrus

3 tbsp olive oil

2 tsp apple cider vinegar

Juice and zest of 1 lemon

1 ½ tsp Dijon mustard

1 tsp kosher salt

½ tsp black pepper

½ tsp garlic powder

2 tbsp finely chopped fresh dill

½ pint cherry tomatoes, halved

½ seedless cucumber, diced

1/3 cup thinly sliced fennel

1 15 oz. can chickpeas, drained and rinsed

2 tbsp finely chopped red onion

1 avocado, diced

Instructions

Cook quinoa according to package directions, then add to a large mixing bowl. Meanwhile, make the dressing. Squeeze the juice of one Sumo Citrus into a bowl. Some orange flesh is fine to include. Whisk in the olive oil, apple cider vinegar, juice and zest of lemon, Dijon mustard, kosher salt, black pepper, garlic powder, and fresh dill.

Remove the peel from remaining two Sumo Citrus while keeping them whole. Slice each fruit lengthwise and then into 4 to 6 pieces. Add the cherry tomatoes, cucumber, fennel, chickpeas, and red onion to the mixing bowl and toss with quinoa. Gently stir in the dressing, serve, and top with Sumo Citrus slices and avocado.