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Grapefruit, Blackberry & Arugula Quinoa Salad

  • Prep Time 10 min
  • Total Time 10 min
  • Serves: 4

Ingredients

  • 8 cups baby arugula 2 L
  • 1 cup cooked quinoa 250 mL
  • 2 grapefruits, segmented
  • 1 cup blackberries 250 mL
  • 2 tbsp pumpkin seeds, toasted 30 mL
  • LEMON VINAIGRETTE:
  • 3 tbsp olive oil 45 mL
  • 2 tbsp lemon juice 30 mL
  • 1 small shallot, minced
  • 1 tbsp honey 15 mL
  • 1/2 tsp salt 2 mL

Directions

  • Step 1

    Lemon Vinaigrette: Whisk oil with lemon juice, shallot, honey and salt.

  • Step 2

    Toss arugula, quinoa and grapefruit segments with Lemon Vinaigrette. Sprinkle with blackberries and pumpkin seeds.

Tip

To segment grapefruit, slice off top and bottom of fruit. Using a sharp knife, remove peel, making sure to remove the white pith and outer membrane. Holding peeled grapefruit over a bowl, cut between membranes to release segments.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 270
  • Fat 13 g
  • Saturated Fat 2 g
  • Carbs 38 g
  • Sugar 17 g
  • Protein 6 g
  • Fibre 10 g
  • Sodium 310 mg