White Bean-Quinoa Salad with Citrus, Bell Pepper, Avocado & Spinach

Directions

1. Rinse and dry all fresh produce, preparing peppers, shallot, greens, and citrus as directed.
2. In a small saucepan, combine quinoa with the zest from the lemon and broth; bring to a boil, then reduce to a simmer, cover, and cook about 15 minutes. Keep heat low and let it rest off the burner for 5 minutes.
3. Rinse the beans in a colander until the liquid runs clear, then let drain.
4. In a medium bowl, whisk together lemon juice, olive oil, Dijon, maple syrup, and your chosen spices to form a bright dressing.
5. Thinly slice the shallot and add it to the dressing; stir to coat.
6. Seed and dice the yellow bell pepper, then add it to the dressing and mix.
7. Cut away the skin and pith from the orange and grapefruit; segment the fruit, then cut pieces into bite-sized chunks and fold into the bowl with the dressing.
8. Flake the drained beans into the dressing and toss to coat; set aside.
9. Transfer the warm quinoa to a sheet pan and spread in a thin layer to cool for about 5 minutes; meanwhile dice the avocado and add it to the dressing.
10. Add the cooled quinoa to the bowl with the dressing and citrus, then toss gently to combine all ingredients. Divide spinach onto plates and top with the salad for serving.