Quinoa Salad with Arugula, Grapefruit and Avocado

Prep time 15 minutes
Cook Time 20 minutes
Ready In: 1 hour

Yield:
Serves: 4
Category:
Salads and Dressings
Cuisine:
American

INGREDIENTS:

  • 2/3 cup quinoa
  • 1 1/3 cups water
  • 1/4 teaspoon salt
  • 1/4 cup dried cranberries
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon minced Serrano or jalapeño pepper
  • 1/4 cup chopped fresh mint
  • 1/4 cup minced cilantro
  • 1 shallot, finely chopped
  • 1/2 cup arugula, chopped finely
  • 1 pinch salt and black pepper to taste
  • 4 cups baby arugula leaves, washed and dried and chopped in half
  • 1 avocado - peeled, pitted and diced
  • 1 grapefruit, peeled and sectioned
  • 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

  1. Bring water and quinoa to a boil in a saucepan. Add salt. Turn heat to low and let simmer for 15 minutes. Add more water if it boils dry. Set aside to cool.
  2. In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, hot pepper, mint, cilantro, shallot, and finely chopped arugula. Stir in the cooled quinoa. Add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with the quinoa mixture, cheese, avocado, and grapefruit.

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