Ever since I had a quinoa salad a year ago, I’ve been playing with recipes using quinoa. I’ve put it in chili, but so far, I think I prefer it in salads. The salad below took a couple of tries, but I’m happy with the recipe now.
Ingredients1 cup quinoa 2 cups water 2 tsp salt 1 tsp pepper 2 tbsp olive oil 1/2 cup grapefruit juice 3 tbsp lemon juice 1.5 tbsp honey 1 clove garlic, crushed 1/4 cup finely chopped onions
1/4 cup fresh mint leaves, chopped 1/2 cup walnuts, chopped 1/2 cup craisins 1-2 avocados, chopped into 1/2-inch cubes 2 cups baby arugala 2 cups baby spinach 1/2 cup pomegranate seeds
1. In a medium heavy bottom pan, heat the quinoa over medium heat. Dry toast it, stirring constantly for ~5 min. Add the water and bring to a boil. Turn the heat to low and simmer for 10-15 mins, until it is done (the outer rings will begin to show on the quinoa).
2. While the quinoa is cooking, mix the salt, pepper, olive oil, grapefruit juice, lemon juice, honey, garlic, onion, mint, walnuts, and craisins.
3. Once the quinoa is cooked, mix it with the grapefruit juice mix, avocado, and arugala. Refrigerate at least one hour.
4. To serve: Place the baby spinach in the serving dish. Spoon the quinoa mix on top. Sprinkle the pomegranate seeds on top and serve.