Grapefruit, Blackberry & Arugula Quinoa Salad
Prep Time
Serves
Cooking Mode
8 cups baby arugula
1 cup cooked quinoa
2 grapefruits, segmented
1 cup blackberries
2 tbsp pumpkin seeds, toasted
LEMON VINAIGRETTE:
3 tbsp olive oil
2 tbsp lemon juice
1 small shallot, minced
1 tbsp honey
½ tsp salt
8 cups baby arugula
1 cup cooked quinoa
2 grapefruits, segmented
1 cup blackberries
2 tbsp pumpkin seeds, toasted
LEMON VINAIGRETTE:
3 tbsp olive oil
2 tbsp lemon juice
1 small shallot, minced
1 tbsp honey
½ tsp salt
Directions
1Lemon Vinaigrette: Whisk oil with lemon juice, shallot, honey and salt.
2Toss arugula, quinoa and grapefruit segments with Lemon Vinaigrette. Sprinkle with blackberries and pumpkin seeds.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
