I eat salad every day. Sometimes as a side dish, sometimes as a main dish. Salads are healthy, nutritious and easy to make. Especially during the warm months, a refreshing, cool salad that requires no cooking sounds like the ideal summer meal.
This particular one is one my favorites and I have eaten it several times during the past two weeks. Each bite is a surprising combination of colors and textures. The buttery avocado, the nutty flavors of quinoa and the bittersweet, citrusy aromas of pink grapefruit come together to create this fresh and light summer salad.
Quinoa is a delicious whole grain and an excellent substitute for rice or bread. Full of protein, gluten free and ready in just 15 minutes. I usually prepare a batch of plain quinoa once per week and keep it in the fridge.
Then I just add one or two tablespoons to my salads, to my breakfast yogurt, or even an omelette. If you have never tried quinoa before you should definitely make this amazing green salad with quinoa, avocado and grapefruit. Full of flavor, healthy, and easy to make. What else would you ask for a summer lunch?
- 1 pink grapefruit
- 5 cups arugula, stems removed (~100 grams)
- 2 cups green salad leaves of your preference (~40 grams)
- 1 ripe avocado, pitted and sliced
- ¾ cup cooked and completely cooled quinoa *** [see note below]
- 2 tablespoons fresh grapefruit juice
- 1 tbsp red wine vinegar
- 5 tbsp olive oil
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Using a very sharp knif, peel and segment the grapefruit on a cutting board; reserve juice in a bowl.
- In a large bowl, toss the grapefruit segments and juices with arugula, salad leaves and avocado.
- Top the salad with the cooked quinoa.
- In a small bowl, whisk together the grapefrut juice, the vinegar, the olive oil, salt and pepper.
- Drizzle over the salad and serve immediately.
***How to Cook Quinoa***
Quinoa can be cooked the exact same way as you would cook rice.
- 90 grams quinoa
- 180 grams water
To cook quinoa you need one part quinoa and two parts of liquid.
Rinse quinoa well under cold water (preferebly in a fine-mesh strainer) and then drain. Add the rinsed quinoa into a saucepan and add the water. Then place over medium heat and bring to a boil. Lower heat and cook covered for 15 minutes or until the grains become translucent. Remove from the heat and fluff up with a fork.
You can store cooked and cooled quinoa in a tightly sealed container in the fridge for 4-5 days.