Peppery arugula, sweet-tart grapefruit, and creamy avocado top this satisfying grain salad that makes a perfect lunch or light dinner.
1 cup dry quinoa
1 red grapefruit
3 tbsp red wine vinegar
2 tbsp lime juice
1/2 tsp sugar
3 tbsp olive oil
1 ripe avocado
6 cups arugula
1/4 cup roasted, salted sunflower seeds
Cook the quinoa according to package directions. Let cool slightly.
Meanwhile, with sharp paring knife, cut away all the peel from the grapefruit. Over a medium bowl, cut segments from between membranes. Squeeze any juice from leftover grapefruit pulp into a large bowl.
To grapefruit juice in large bowl, add the vinegar, lime juice, sugar, and oil. Whisk until well combined. Pit, peel, and thinly slice the avocado.
Add cooked quinoa to bowl with vinaigrette and toss until well combined. Add the arugula and toss. Season with salt to taste. Transfer quinoa mixture to a large serving platter. Arrange grapefruit and avocado slices on top. Garnish with the sunflower seeds.