Citrus and quinoa combined with your favorite protein for a light and healthy lunch or dinner salad.
I have had this recipe on my mind ever since I received a box of Ojai Pixie tangerines from Melissa’s Produce last week. When the package came, I wolfed down one pixie very quickly and immediately put the rest away. I put the rest away because it was the sweetest, juiciest tangerine I have ever had and I probably could have eaten them all in one sitting if I hadn’t. They did not pay me to say that. This was my first package from Melissa’s Produce but I will definitely be ordering more. The hard part is deciding what to order! I’m thinking I might go with an exotic fruit next. Check out the size of these tangerines. They look like oranges!
Let’s talk about this trout. About a year ago I discovered Sizzlefish on Instagram. I ordered some salmon and shrimp and I fell in love. We all know you have to be careful about where your seafood comes from these days. Sizzlefish is slowly becoming one of the only sources I trust for my seafood. This time I ventured out of my comfort zone of salmon and shrimp and ordered their light-eating protein fish package. The package comes with rainbow trout, catfish, Atlantic cod and haddock. I’ve cooked all of these before except for trout. So of course I started with that. Don’t get me wrong, I’ve had trout many times I just hadn’t cooked it myself. Not that I can recollect at least. Each portion is a perfect single serving of 4 ounces so I thawed out two. I seasoned my fish with Caribeque‘s calypso seasoning. If you don’t have calypso I suggest using your favorite lemon-garlic seasoning.
I used quinoa for my grain to keep this gluten-free. You can substitute brown rice if you like. For the dressing, I wanted to use of one of the tangerines but I didn’t want it to be too tangy so I added lime juice and honey. I encourage you to taste the dressing and add more honey if you want it sweeter. Depending on how heavily you dress your salad you might not want to use all of this at once so pour lightly.
- 8 ounces protein, cooked (I used Sizzlefish’s trout seasoned with Caribeque’s calypso)
- 1 cup fresh greens of your choice
- 2 tangerines or oranges, diced (I used ojai pixie tangerines from Melissa’s Produce)
- 1/2 cup quinoa, cooked
- 1 avocado, diced
- Citrus Dressing
- 3 tbsp lime juice
- 1 tbsp orange juice
- 1 tbsp avocado oil
- 1 tbsp honey
- 1/4 cup fresh cilantro
- Whisk ingredients together in a small bowl until well blended.
- Add fresh greens to a bowl.
- Toss with quinoa, avocado, and tangerine.
- Top with protein and dressing.