Peppery arugula, sweet-tart grapefruit, and creamy avocado top this satisfying grain salad that makes a perfect lunch or light dinner.
Ingredients
- 1 cup dry quinoa
- 1 red grapefruit
- 3 tbsp red wine vinegar
- 2 tbsp lime juice
- ½ tsp sugar
- 3 tbsp olive oil
- 1 ripe avocado
- 6 cups arugula
- ¼ cup roasted, salted sunflower seeds
Steps
- Cook the quinoa according to package directions. Let cool slightly.
- Meanwhile, with sharp paring knife, cut away all the peel from the grapefruit. Over a medium bowl, cut segments from between membranes. Squeeze any juice from leftover grapefruit pulp into a large bowl.
- To grapefruit juice in large bowl, add the vinegar, lime juice, sugar, and oil. Whisk until well combined. Pit, peel, and thinly slice the avocado.
- Add cooked quinoa to bowl with vinaigrette and toss until well combined. Add the arugula and toss. Season with salt to taste. Transfer quinoa mixture to a large serving platter. Arrange grapefruit and avocado slices on top. Garnish with the sunflower seeds.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- gluten-free
- In Season
- Savory February March 2020
Nutrition information
- Calories 382kcal 19%
- Fat 23.1g 36%
- Saturated fat 3.0g 15%
- Carbs 37.9g 13%
- Sodium 12mg <1%
- 3.7g sugar
- 7.7g fiber
- 8.8g protein
- 0mg cholesterol
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