Ingredients
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1 cup dry quinoa
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1 red grapefruit
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3 tbsp red wine vinegar
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2 tbsp lime juice
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1/2 tsp sugar
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3 tbsp olive oil
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1 ripe avocado
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6 cups arugula
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1/4 cup roasted, salted sunflower seeds
Steps
1
Cook the quinoa according to package directions. Let cool slightly.
2
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.
3
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.
4
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.
