Ingredients:

• 1 cup cooked quinoa (cooled)
• 1/2 cup orange segments (fresh)
• 1/2 cup diced cucumber
• 1/3 cup pomegranate seeds (optional, for a sweet pop)
• 1 small avocado, diced
• 2 tablespoons toasted sliced almonds
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• Microgreens (optional, for garnish)

Instructions

1. Cook quinoa: If not already cooked, prepare quinoa according to package directions without salt. Cool completely.
2. Toast almonds: Lightly toast sliced almonds in a dry skillet over medium heat until golden (about 2 minutes).
3. Mix dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, and black pepper.
4. Assemble salad: In a large bowl, gently toss quinoa, orange segments, cucumber, pomegranate seeds, avocado, toasted almonds, mint, and parsley.
5. Dress and serve: Drizzle dressing over salad and toss lightly. Top with microgreens if desired.