Now that we’re a couple of weeks into the holidays I find myself craving a meal or two that’s light, healthy, and refreshing. Something to counteract the cookies and heaps of sweets, so to speak. HA! In all seriousness though, this salad is the perfect restart when you’ve been indulging a bit too frequently for your liking and want to get back to healthy meals. Ot at least squeeze some nutrition in between the holiday parties! In creating it I wanted something that would remind my tongue that not everything has to be super sweet or majorly salty, that every meal doesn’t have to be decadent. That there’s beauty in the refreshing, the healthful, the simple. This salad does it for me, the perfect reminder. Have at it my friends, cheers to finding balance during the sweetest time of the year!!! xx- Sarah
Ingredients
- 1 medium ruby red grapefruit peeled, pith removed and torn into 1/2" pieces
- 1 cup tri color quinoa
- 2 cups arugula micro greens
- 1/3 cup rough chopped roasted, salted almonds
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey (preferably raw)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sea salt
- Maldon salt
- fresh cracked black pepper
Instructions
- Rinse quinoa in a fine mesh strainer for 2-3 minutes. Place in a medium heavy bottomed pan and heat over medium, stirring frequently, until water is gone and quinoa is toasted.
- Add two cups of water to pot and bring to a boil. Reduce heat to lowest possible, cover and cook for 15 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
- Fluff quinoa with a fork (if water remains, cover and cook an additional 5 minutes, or until water is gone).
- Let quinoa cool to room temperature.
- To make dressing combine olive oil, apple cider vinegar, sea salt and honey. Mix well.
- To assemble salad, scoop quinoa onto a larger serving plate (or individual plates). Pile on arugula micro greens, almonds, grapefruit. Top with Maldon salt and heaps of fresh cracked pepper. Drizzle with dressing, to taste.
- Enjoy!
With all the overindulgence of the season, this looks like the perfect addition to get back on track (at least for a little while!)! Thank you!
This sounds amazing! I have never thought to put grapefruit in a salad but my taste buds are telling me that I should have known about this sooner. Thanks for sharing!
This actually looks like the perfect breakfast to me. Just bought a huge bag of grapefruits so I’ll try out this salad for sure!
Sarah Yates, you are a genius. I made this as a side dish while my parents were visiting. My step-father is very picky and he absolutely loved this dish. We all did! So incredibly yummy; I am craving it as I write this and am forced to view these mouth watering photos again. I did add a dash of cayenne to the dressing as well as I firmly believe everything is better with a kick of spiciness. Thank you, thank you and thank you for sharing this!!
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I’ve been looking for more recipes to enjoy using quinoa, and it looks like I’ve found one! This looks delicious!
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Does the recipe serve 1 or 2? I’d like to make it for lunch for my wife. I’m curious if I need to double it or if the recipe will be enough.
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