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Quinoa Salad with Grapefruit, Avocado, and Arugula

Quinoa Salad with Grapefruit, Avocado, and Arugula

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h
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Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. 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. Place in a large bowl to cool.
  2. 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. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
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Reviews

kathleen
22

kathleen

3/23/2011

This one one of the best salads I ever made. I served it at a bridal luncheon and received rave reviews. The flavor combinations may sound unique, but they blend so well together. Each flavor plays off the others making this salad a really well balanced, and healthy meal. I made it a few hours prior to serving so the ingredients could settle in together. In addition I topped the salad with salted cashew nuts to add a little crunch and cut back on the olive oil to keep it lighter.

Les Reynolds
18

Les Reynolds

10/7/2010

A nice fresh salad. I enjoyed the combination of flavours, and the grapefruit was a nice treat. I made a few substitutions/changes. Parsley instead of cilantro, onion instead of shallot, a couple shakes of ground cayenne instead of the serrano pepper, and mixed greens instead of the bed of arugula. I would definitely suggest adding more cranberries.

JRFRAHM
9

JRFRAHM

4/8/2011

Wow is this good!! So many fabulous flavors going on! Changes based on what I had on hand: I did not add the cilantro, cranberries or grapefruit, but did add some steamed but still crunchy - cooled broccoli. It added another green to the mixture and truly the dish was so good! I would make this again and again.

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