Quinoa Avocado Grapefruit Salad

December 14, 2017
Created by Harmons Chef
30 minutes
Serves 10
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • 1/4 cup olive oil
  • 2 tsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 large pink grapefruit, supremed
  • 1 cup uncooked tri color quinoa
  • 1 cup arugula microgreens
  • 1 (1 cup arils) pomegranate, seeded
  • 1 avocado, cubed
  • 1/2 cup roughly chopped toasted pecans or cashews

Rinse quinoa in a mesh strainer. In a medium saucepan over high heat, bring 2 cups water to a boil. Add quinoa, cover, reduce heat to low and simmer until quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork. Cool to room temperature.

To make dressing, in a bowl combine olive oil, apple cider vinegar, salt and maple syrup.

To assemble salad, pour quinoa into a serving bowl and toss with dressing.  Pile on remaining ingredients.  Salt, pepper, and add more lemon juice to taste, if needed.

*To roast nuts, place on a plate and microwave in 30-second increments, until they smell nutty and have a lightly toasted appearance.

Nutrition Info for 1 cup: 200 calories, 13 grams fat, 1.5 grams saturated fat, 0 grams cholesterol, 125 mg sodium, 21 grams carbs, 4 grams fiber, 7 grams sugar, 4 grams protein