Citrus Avocado Quinoa Salad with Honey Walnuts |

Citrus Avocado Quinoa Salad with Honey Walnuts

Citrus Avocado Quinoa Salad with Honey Walnuts -- a recipe that is beautiful and colorful, sweet and bright and rich, crisp and creamy and juicy. 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 320 kcal
Author Danielle Cushing


  • 1/2 cup walnut halves or pieces
  • 1 tablespoon honey
  • 1/2 cup dry quinoa
  • 1/3 cup red onion diced small
  • 1 orange peeled and segmented, juice reserved*
  • 1 avocado chopped
  • 1 pomegranate or about 1 cup pomegranate seeds, seeds only
  • 1/3 cup chopped fresh cilantro
  • Reserved orange juice* about 2 tablespoons
  • Juice of one lemon about 2 tablespoons
  • 1 tablespoon olive oil
  • salt and pepper to taste


  1. Preheat oven to 325 degrees F. In a small bowl, gently stir the walnuts and honey until evenly coated. Line a baking sheet with parchment and spread the nuts in a single layer. Bake 10-15 minutes, tossing every five minutes to keep from burning. Remove from oven and allow to cool before using.
  2. Meanwhile, Place quinoa and 1 cup water in a small saucepan. Bring to a boil then reduce to a simmer. Cover and let simmer until all the water has been absorbed, 10-15 minutes. Cover and allow to cool or chill before using.
  3. In a large bowl, combine the cooled quinoa, red onion, orange segments, avocado, pomegranate seeds, cilantro, reserved orange juice, lemon juice, and olive oil. Gently stir to combine. Season with salt and pepper to taste. Top with walnuts and serve.

Recipe Notes

*When you remove the orange segments, you should have a ton of juice left over in the orange peel. Make sure you add this to your salad!