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Grapefruit Quinoa Salad with Avocado
This fresh grapefruit quinoa salad is tossed with creamy avocado, cherry tomatoes, cilantro, and mint in a simple spiced citrus dressing.
Servings: 6 servings
Calories: 297kcal
Ingredients
- 1 cup quinoa rinsed and drained (about 170 g)
- 2 grapefruits
- 2 Tablespoons olive oil (30 ml)
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro
- 2 Tablespoons chopped mint
- 2 avocados peeled, halved, pitted, and cut into ½-inch pieces
- 7 ounces cherry tomatoes (200 g)
Instructions
- Bring a pot of salted water to a boil, add the quinoa, and cook for 10 to 15 minutes, until tender. Drain well and spread it on a sheet pan to cool.
- Cut the peel and white pith off the grapefruits, then cut them into ½-inch pieces over a large bowl to catch the juice.
- Whisk the olive oil, paprika, and coriander into the grapefruit juice, and season with salt and pepper.
- Add the cooled quinoa, cilantro, mint, avocado, and tomatoes and gently toss. Let it rest for 5 to 30 minutes before serving.
Notes
- For more flavor, toast the rinsed quinoa in a dry pot for a few minutes before boiling.
- Rinse the quinoa well so it isn't bitter.
- Let the quinoa cool completely before mixing so the salad doesn't get mushy.
- No grapefruit? Use 1 to 2 diced mangoes instead.
- Store it in the fridge for up to 4 days. If making ahead, add the avocado right before serving.
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 17mg | Potassium: 691mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1386IU | Vitamin C: 43mg | Calcium: 51mg | Iron: 2mg
