Recipe Library

Quinoa Salad with Spinach Grapefruit & Avocado

Bright ruby grapefruit segments and creamy avocado tumble through tender quinoa and baby spinach, their juicy bursts and silky richness balanced by a tangy champagne-shallot dressing that leaves every bite lively and fresh.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Quinoa Salad with Spinach Grapefruit & Avocado
Total
25 min
Prep
10 min
Cook
15 min
Serves
4

Nutrition per Serving

Calories
222
Protein
5g
Carbs
26g
Fat
13g
Fiber
6g
Sugar
2g
Sodium
27mg

Ingredients

  • 4 oz baby spinach
  • 2 ruby red grapefruits (peeled and fruit separated, reserving 3 slices)
  • 1 haas avocados (diced)
  • 1 cup cooked quinoa (1/3 cup dry)
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp champagne vinegar
  • 2 tbsp chopped shallots
  • salt and pepper to taste
  • grapefruit juice from 3 reserved slices of grapefruit

Instructions

  1. Rinse quinoa well under cold water and cook according to package directions.
  2. Drain and let it cool.
  3. Peel the skin and white membrane off the grapefruit and separate the pieces.
  4. Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside.
  5. Cut up the remaining grapefruit into small pieces for the salad.
  6. In a medium bowl whisk the olive oil, grapefruit juice (from 3 slices of grapefruit), vinegar, chopped shallots, salt and pepper.
  7. In a large bowl toss spinach, quinoa, avocado, grapefruit and vinaigrette.
  8. Divide between four plates.