Grapefruit Avocado Power Bowl with Orange Turmeric Quinoa

Number of servings

Orange Turmeric Quinoa ingredients

  • 0.75 cup quinoa
  • 2 teaspoons olive or coconut oil
  • 0.75 teaspoon ground turmeric
  • 2 teaspoons fresh minced ginger
  • 1 cup water
  • 0.25 cup fresh squeezed Sunkist® Orange juice
  • 0.25 teaspoon salt

Power Bowl ingredients

  • 2.5 cups baby kale or arugula
  • 2 Sunkist® Grapefruit
  • 1 ripe avocado
  • 1 cup cooked garbanzo beans
  • 0.25 cup pepitas, raw


Preparation: 20 minutes

Orange Turmeric Quinoa


  1. Rinse the quinoa in a strainer under cool water. Drain well.
  2. Heat the oil in a sauce pan over medium high heat.
  3. Add the quinoa and stir, cooking for about 1 minute
  4. Then stir in the turmeric and ginger.
  5. Add the water, orange juice and salt. Bring to a boil and then reduce heat to low, and cover. Cook for about 12 minutes. Remove from heat and let stand for 5 more minutes covered. Fluff with a fork.

Power Bowl


  1. While the quinoa is cooking, segment the grapefruit: with a sharp knife, cut a thin slice off ends of the grapefruit. Then cut rind off all the way around, using downward cutting motions. Trim off all remaining white pith. Hold grapefruit over a small bowl, and with a small paring knife, cut out grapefruit and orange segments, capturing any extra juice in the bowl. Discard any seeds.
  2. Divide the greens and quinoa between 4 bowls.
  3. Arrange the grapefruit and remaining ingredients over the top. Drizzle with the grapefruit juice (whisk in a little olive oil if desired).
  4. Sprinkle with pepitas.

    • Toss the garbanzo beans with a little olive oil and chili powder or smoked paprika for extra flavor.
    • Crumbled feta is a tasty addition to this bowl as well.