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Prep
Difficulty
Easy
Time
Estimate
30 mins
Cook up the quinoa, if not already done. Slice the citrus and whisk up each dressing. Assemble the quinoa patties and sear on each side. While they cook, slice the avocados and assemble the salad.
Egg. Quinoa. Almonds. That’s pretty much it for these happy little patties that make a perfect vegetarian main dish. Use any leftover quinoa recipe. Mince up cooked veggies or herbs to doll these up a bit. If you can’t do nuts, substitute breadcrumbs for the almond meal*.
Sesame tahini is lightened up a bit with orange juice, which provides a tinge of sweetness and citrus all at once. For a tangier sauce, mix it with lemon juice and just enough water to thin it. Adjust the ratios of lemon juice to tahini to taste. Serve this as a dressing or dipping sauce. If you crave a bit extra flavor, whip in a clove of minced garlic.
Citrus and avocados are that charming couple you see waltzing around wearing bright colors on a dreary winter day. Toss them together with a drizzle of tangy dressing and pile of itty-bitty greens. It is an ode to sunny summer that is technically more in season in the darkest months.
