Orange and Avocado Quinoa Salad With Toasted Hazelnuts

3 Servings
20 min

Bright and vibrant, this Orange and Avocado Quinoa Salad with Toasted Hazelnuts will have you satisfied for lunch, and keep you energized all afternoon! 💪


A good quinoa salad can make your mouth water as long as you balance the flavours and textures so you can keep going back for more. Sweet and sour, crunchy and creamy, this salad has it all!

Reserving the juice from the orange after slicing into segments is key! This adds so much flavour to the dressing. Plus, it's great for meal prep as some of us start going back to the office ☺.

Enjoy this one - we really loved it!

Orange and Avocado Quinoa Salad With Toasted Hazelnuts
Recipe details
  • 3  Servings
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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  • 3/4 cup uncooked quinoa (about 1.5 cups cooked)
  • 3-4 cups fresh spring mix
  • 2 navel/cara cara oranges, peeled and segmented, juice reserved
  • 1/3 cup hazelnuts
  • 1/3 cup crumbled goat or feta
  • 1 large ripe avocado, pit removed and chopped
  • 1/2 teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons reserved orange juice
  • 1/3 cup olive oil
  • 2-3 tablespoons honey, add to desired sweetness
  • Salt and freshly cracked pepper

Cook quinoa according to package directions. (about 3/4 cup uncooked) Allow to cook or chill before using.
Toast hazelnuts in a skillet over medium low heat until golden brown. Allow to cook or chill before using.
Peel and segment oranges. There will be juice leftover in the orange peel and pith. Squeeze into small bowl and reserve for dressing.
Mix together all dressing ingredients.
In a large bowl, combine the cooled quinoa, orange segments, avocado, crumbled goat cheese, and toasted hazelnuts. Toss with dressing and serve!
Jordan and Hayley Finewax
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