For the Bowl
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 large orange, segmented
1 grapefruit, segmented
1 small bulb fennel, thinly shaved
2 cups baby spinach
1 avocado, sliced
1/4 cup pistachios, toasted
Salt and pepper, to taste
Maple-Tahini Dressing
3 tbsp tahini
1 tbsp lemon juice
1 tbsp maple syrup
1 tbsp warm water (plus more as needed)
1 small garlic clove, grated
Pinch of salt
In a small saucepan, bring the quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 12–15 minutes or until fluffy. Let stand for 5 minutes, then fluff with a fork. Slice off the peel and white pith from the orange and grapefruit, then cut into segments. Catch any juices to drizzle over the bowls. To make the dressing, whisk the
tahini, lemon juice, maple syrup, warm water, garlic, and salt until smooth. Add more water 1 teaspoon at a time for a pourable consistency. Divide the spinach and quinoa between two bowls. Top with citrus, shaved fennel, avocado, and pistachios. Drizzle generously with the maple-tahini dressing and season with salt and pepper to taste.
