Quinoa Salad with Grapefruit
- 1 Ruby Red grapefruit, peel scrubbed
- 1 Ruby Red grapefruit, halved and juiced
- 1/4 cup olive oil
- 8 thin slices ginger
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water
- 1/2 tsp salt
- 3 tbsp grapefruit juice
- 1 tbsp white wine vinegar
- 2 tsp liquid honey
- 2 cups baby arugula
- 2 carrots finely diced
- 2 green onions, sliced
- 1 small jalapeno, seeded and finely diced
- 1/4 cup fresh cilantro leaves
- it juice
Using a vegetable peeler, remove outer peel from grapefruit and place in a small saucepan. Remove outer pith and cut segments from grapefruit; set aside. Add oil and ginger to saucepan. Warm over medium heat until oil starts to bubble, about 2 mins. Remove from heat and let stand for 30 mins. Strain and reserve oil.
Combine quinoa, water and salt in saucepan and bring to boil. Reduce to simmer and cook, uncovered 15 mins or until water is absorbed. Let stand 5 mins. Fluff with a fork into a large bowl.
Whisk together juice, vinegar, honey and reserved oil. Add to quinoa and season with salt and pepper. Stir in carrots, onions, jalapeno and cilantro. Serve on a bed of arugula and top with grapefruit segments.