Bright, bold and full of satisfying textures, this vegan, gluten-free quinoa salad features juicy grapefruit, creamy avocado, arugula and crunchy sunflower seeds amped up with a citrus-lime vinaigrette. Leftovers make for a great feel-good lunch the next day.
Ingredients
- 1 cup white quinoa
- 1 red grapefruit
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lime juice
- ½ tsp sugar
- 1 ripe avocado
- 1 (5 oz) pkg baby arugula
- ¼ cup roasted salted sunflower seeds
Steps
- Cook the quinoa according to package directions. Let cool slightly.
- Meanwhile, with sharp paring knife, cut away all the peel from the grapefruit. Over a medium bowl, cut segments from between membranes. Squeeze any juice from leftover grapefruit pulp into a large bowl.
- To bowl with grapefruit juice, add oil, vinegar, lime juice and sugar. Whisk until well combined. Pit, peel and thinly slice the avocado.
- Add cooked quinoa to bowl with vinaigrette and toss until well combined. Add arugula and toss until combined. Season with salt to taste. Transfer quinoa salad to a large serving platter. Arrange grapefruit and avocado slices on top. Garnish with sunflower seeds.
This recipe is
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- In Season
- vegetarian
- Vegan
- Wheat Free
- February March 2020
- Guiding Stars
- Fresh
- Lactose Free
- Egg Free