- 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