I actually do not like the grapefruit on this salad. I included it because the dressing is very good. I do highly recommend spinach, quinoa, avocado and walnuts together! An incredible combination of taste and nutrients. (You can eat the grapefruit on the side!) If you cook up a batch of quinoa and keep in a sealed container in the fridge it is always available to mix into a salad. To the quinoa you can add spinach, walnuts, avocados and any other vegetable and mix it with your favorite dressing. The dressing below is a good one. You can eat this for lunch or a snack more then once throughout the week! Just keep all ingredients separate until you are ready to toss together. This recipe makes one salad.
organic baby spinach (about 4 ounces, but I just toss in a few handfuls)
1 organic ruby red grapefruit, peeled and fruit separated, reserving 3 slices
1/2 organic haas avocado, diced
1/2 cup cooked quinoa (cook up 1/3 cup dry quinoa and you'll make 1 cup of cooked quinoa, you'll have enough to save for a second salad :))
1/4 cup chopped walnuts
For the Citrus Vinaigrette:
3/4 tablespoon olive oil
3/4 tablespoon balsamic vinegar
1 tablespoon chopped shallot
salt and pepper to taste
grapefruit juice from 3 reserved slices of grapefruit (if not using grapefruit you can use 3/4 tablespoon lemon juice instead)
Rinse quinoa well under cold water. Place 1/3 cup dry qunioa into 1 cup of water. Bring to a boil. Turn down heat to simmer. Simmer 20 minutes. Lay out on a plate to cool. Peel the skin and white membrane off the grapefruit and separate the pieces. Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside. Cut the remaining grapefruit into small pieces for the salad. In a medium bowl whisk the olive oil, grapefruit juice (from 3 slices of grapefruit), vinegar, chopped shallots, salt and pepper. In a large bowl toss spinach, quinoa, avocado, grapefruit and vinaigrette. Enjoy!