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Level
very easy
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.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
270
Fat:
13
Saturated Fat:
2
Carbs:
38
Fibre:
10
Sugar:
17
Cholesterol:
0 mg
Protein:
6
Sodium:
310 mg
Potassium:
0