Superfood Salad with Lemon Vinaigrette

All the time, people ask me: how do you find time to eat the right foods? Often from their own struggle to meet personal nutritional requirements on a “on-the-go” daily routine. Sound familiar?

This little recipe has saved me time and time again. It’s so simple but power packed with super-foods like quinoa, avocado, and beans.

Plus, I’m usually on the go, so having a dish like this that is easily packable and could potentially be eaten cold- IS A MUST!

The recipe comes from a girl named Kristin and her book on Wonderful stuff, Kristin.


Serves 5


1/2 cup dry quinoa

1/3 cup red onion, chopped

1 orange, peeled and segments chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils (about 1 pomegranate worth)

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

salt & pepper

For the Lemon Vinaigrette:

2 lemons, juiced (need 1/4 cup juice)

2 garlic cloves, microplaned or finely minced

dash of sweetener (agave nectar, stevia or white sugar)

salt & pepper

6 Tablespoons extra virgin olive oil


1. Cook quinoa according to package directions. Set aside to cool.

2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

** I generally add grilled chicken or baked salmon to meet my personal calorie and nutrient requirements.


Approx~ Calories: 356 Protein: 7.7g Total Fat: 19.7g, Sodium: 4.2mg, Dietary Fiber: 7.5g, Sugars: 11g

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