Quinoa Salad with Grapefruit, Avocado, and Arugula

Name: Quinoa Salad with Grapefruit, Avocado, and Arugula
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters arugula; 1 avocado - peeled, pitted and diced; 946 milliliters baby arugula leaves, washed and dried; 59 milliliters minced cilantro; 59 milliliters dried cranberries; 59 milliliters chopped fresh mint; 2 cloves garlic, minced; 1 grapefruit, peeled and sectioned; 2 teaspoons honey; 59 milliliters fresh lime juice; 59 milliliters olive oil; 237 milliliters quinoa; 0 teaspoons salt; 1 pinch salt and black pepper to taste; 1 teaspoon minced serrano pepper; 1 shallot, minced; 946 milliliters water

Quinoa Salad with Grapefruit, Avocado, and Arugula requires around 1 hour from start to finish. This gluten free, dairy free, and vegetarian recipe serves 4. One serving contains 422 calories, 8g of protein, and 24g of fat. It works well as an affordable side dish. Head to the store and pick up salt, water, salt and pepper, and a few other things to make it today.

Instructions

In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma.

Ingredients you will need

Quinoa

Toast

Equipment you will use

Frying Pan

Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander.

Ingredients you will need

Grains

Quinoa

Water

Salt

Equipment you will use

Sieve

Colander

Sauce Pan

Place in a large bowl to cool.

Equipment you will use

Bowl

In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste.

Ingredients you will need

Serrano Pepper