Grapefruit and Avocado Quinoa Salad
By sugarspiceandbacon on January 24, 2013
I’m really wishing for spring. Who’s with me? I’ve been spending countless afternoons staring longingly our at my garden wishing it was warm and sunny enough to be out there in my swimsuit planting, or even better, harvesting, something delicious. Instead I’m inside in my sweats drinking tea and reading. Which, I know isn’t so bad, but I’d prefer reading in a lawn chair
On a side note, I know I’m a little tardy to the party, but I’m reading Gone Girl for book club and I am loving it! Don’t tell me how it ends! I have a hypothesis and can’t wait to see if I’m right!
Ok back to the food….
This salad reminds me of spring. The colors, the bright flavors…it’s all very good. This salad really was born out of my love of Costco. When you have 20 pounds of grapefruit and 12 avocados lying around, you just have to figure out something to do with them. The answer is: put them together! It’s perfect! Even if it sounds a little strange, don’t be afraid. It works. Really well.
The creamy avocado and the tart grapefruit are a match made in heaven. Throw in some green onion for a little bite and spice things up with some cilantro. Then toss in the quinoa and dress it all with a simple, bright lime vinaigrette and you’ll have a spring-y salad prefect for eating year round.
This recipe makes a big batch of salad, which is great because it keeps really well in the fridge. In fact, I’ve been eating it for lunch all week! If, like me, you tend to pick out the grapefruit pieces, you may need to add a few more around day 3 A trick to keep the salad looking pretty after a few days is in the dressing. When you are dressing the salad, whisk the evoo and cider vinegar together. Squeeze the lime juice directly onto the avocado and then drizzle with remaining dressing. Putting the lime on the avocado directly will keep it from turning brown and keep your salad looking pretty longer!
Recipe: Grapefruit and Avocado Quinoa Salad
- 1 cup uncooked quinoa
- 2 grapefruits, peeled and chopped
- 2 ripe (but not overripe) avocados
- 1/4 cup chopped cilantro
- 1/2 cup chopped green onions (white and green parts)
- 2 tablespoons extra virgin olive oil
- juice of one lime
- 2 teaspoons apple cider vinegar
- salt & pepper
- Cook quinoa according to package instructions. Set aside to cool.
- In a large bowl, combine quinoa, grapefruit, avocado, cilantro, and green onion.
- Squeeze lime onto avocado. Whisk extra virgin olive oil and apple cider vinegar and drizzle over salad. Toss to coat.
- Season to taste with salt and pepper.