Quinoa Salad with Grapefruit, Avocado, and Arugula

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.

INGRIDIENT

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 427 calories; protein 8.4g; carbohydrates 49.5g; fat 23.7g; sodium 168.1mg.

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Salads is sometimes get a not good for being unpleasant (if they’re lean and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s precisely where you’ll found the good vegetable fruit that may get weight loss.

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