2avocados, peeled, pitted, and cut into ½-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 ½-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.
This Tanzanian Quinoa 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.