Quinoa Salad with Grapefruit, Avocado, and Arugula Popular Recipes
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| Quinoa Salad with Grapefruit, Avocado, and Arugula |
"Intriguing mixture of quinoa, arugula, dried cranberries, avocado and grapefruit with a highly spiced dressing make this a snazzy facet dish or lovable summer time lunch foremost dish."
Ingredients :
- 1 cup quinoa
- 4 cups water
- 1/four teaspoon salt
- 1/four cup dried cranberries
- 1/four cup clean lime juice
- 1/4 cup olive oil
- 2 teaspoons honey
- 2 cloves garlic, minced
- 1 teaspoon minced serrano pepper
- 1/4 cup chopped fresh mint
- 1/4 cup minced cilantro
- 1 shallot, minced
- half of cup arugula
- 1 pinch salt and black pepper to taste
- 4 cups baby arugula leaves, washed and dried
- 1 avocado - peeled, pitted and diced
- half grapefruit, peeled and sectioned
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H |
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- In a dry skillet over medium warmth, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a excellent mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until gentle and the outer jewelry seem at the grains, 15 to twenty mins. Strain via a best mesh colander. Place in a massive bowl to chill.
- 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 upload salt and freshly floor pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa aggregate, avocado, and grapefruit.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, cook it evenly, and make smooth-up simpler.
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