Using lemon, orange, and lime zests add bright flavor to this light lunch salad. For a more ample entree, the combination of avocado, radish, and citrus would pair nicely with a piece of roasted, grilled, or pan-seared fish. —Jillian Bernardini
Lemons, zested and juiced
Lime, zested and juiced
Shallot, finely chopped
Garlic cloves, finely chopped
Salt and pepper, to taste
Bunch radishes (about nine), trimmed and thinly sliced
Avocados, pitted, skinned and chopped
Chopped fresh parsley
In This Recipe
In a saucepan, bring the chicken stock and water to a boil. Add the quinoa, lower the heat to medium, and cover the pan. Simmer for about 18 minutes.
Remove from heat and let the quinoa stand for 5 minutes. Transfer to a large bowl, fluff the quinoa with a fork, and set aside to cool.
In another bowl, whisk together the lemon juice and rind, lime juice and rind, orange rind, shallot, garlic, salt, and pepper. Add the olive oil in a thin steady stream, whisking constantly.
Add the radishes, avocado, and parsley to the quinoa. Pour the vinaigrette over the quinoa mixture, and toss gently to combine. Taste for seasoning and add more salt and pepper, if you like.