Quinoa Salad with Grapefruit, Avocado, and Arugula

An intriguing combination of quinoa, arugula, dried cranberries, avocado, and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 427 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup fresh lime juice
• 4 cups water
• ¼ cup olive oil
• 2 teaspoons honey
• ¼ cup dried cranberries
• 2 cloves garlic, minced
• 1 avocado - peeled, pitted and diced
• 1 pinch salt and black pepper to taste
• ¼ cup chopped fresh mint
• 1 cup quinoa
• 1 shallot, minced
• ½ grapefruit, peeled and sectioned
• ½ cup arugula
• ¼ cup minced cilantro
• 1 teaspoon minced serrano pepper
• 4 cups baby arugula leaves, washed and dried

Recipe Instructions

Step 1

In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.

Step 2

In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.