Quinoa’s a fantastic grain (or not a grain, really, but, according to Wikipedia, “a grain-like crop grown primarily for its edible seeds”) – not only delicious, but also super healthy. (It’s one of the few complete proteins in the plant world, and it’s high in fiber and calcium.) This salad (adapted from a couscous recipe in Marcus Samuelsson’s Discovery of a Continent) is perfect for summer – it’s great at room temperature and pairs nicely with grilled and/or spicy foods.

NOTE: You can cook quinoa like rice or like pasta – for the former, use two cups of water to one cup of quinoa, bring to a boil, cover, and simmer for 15 minutes until all the water’s absorbed; for the latter, just bring a big pot of water to a boil, add the quinoa and cook until it’s done, then drain. I really prefer the pasta-like method – the quinoa ends up lighter and fluffier (plus, it’s easier), where the rice-style way of cooking can leave things a little soggy.

COST PER SERVING: $1.25 (though, to be fair, a lot of that depends on the cost of avocados, which can vary pretty dramatically by season and region)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 grapefruits
• 1/4 cup chopped cilantro
• 2 tablespoons chopped mint
• 1 teaspoon paprika
• 1 teaspoon coriander
• 2 avocados, peeled, pitted, and cut into 1/2-inch pieces
• 7 ounces cherry tomatoes, quartered
• 2 tablespoons olive oil
• salt and pepper

Method

Step 1

Bring a large pot of salted water to a boil. Add the quinoa, and boil until cooked, 10-15 minutes. Drain and set aside.

Step 2

Peel the grapefruits and remove the pith with a sharp paring knife. Working over a bowl to catch any juice, cut the grapefruit into 1/2-inch pieces.

Step 3

Transfer the quinoa to a large mixing bowl. Add everything else, toss together, and add salt and pepper to taste. Let sit at room temperature so the flavors can meld, anywhere from 5 minutes to half an hour.