Grapefruit And Arugula Salad With Quinoa Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • ½ cup dry quinoa
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pink grapefruit
  • 1 large avocado
  • 5 cups arugula
  • ½ cup dried cranberries
  • ¼ cup toasted sunflower seeds
Directions
  1. Add the quinoa to a pot with 1 cup water. Bring to a boil, then reduce heat to low and cover for 15 minutes.
  2. In a small bowl combine the olive oil, balsamic vinegar, mustard, salt, and pepper.
  3. Cut about ¼ inch off of the top and bottom of the grapefruit so it sits flat.
  4. Position the grapefruit with one of the flat sides down and use a sharp knife to cut in a downward motion, slicing the peel from the grapefruit.
  5. Position the grapefruit on its side and, with a small paring knife, cut the grapefruit into sections following the natural separations. Slice these sections in half.
  6. Chop the avocado.
  7. In a large bowl add the cooked arugula, quinoa, dried cranberries, sunflower seeds, and avocado.
  8. Toss with dressing.
  9. Add the grapefruit sections and serve.