2avocados, peeled, pitted, and cut into 1/2-inch pieces
7ouncesof cherry tomatoes, quartered
2Tablespoonsof olive oil
Salt and pepper
Bring a large pot of salted water to a boil. Add the quinoa, and boil until cooked, 10 to 15 minutes. Drain and set aside.
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.
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.