Rich in fiber and plant-based protein, this quinoa salad is perfect for sunny soups or impromptu picnics. Suggested by our nutritionist, the blend of tangy grapefruit, crunchy vegetables, and fluffy quinoa makes it a delicious and balanced option. Perfect for mixing things up during the warmer months, it's the perfect addition to a balanced and flavorful summer menu.
Preparation
20
min
Cooking
15
min
Portion
4
Ingredients
- 250 ml (1 cup) dry quinoa, rinsed
- 750 ml (3 cups) frozen edamame
- 500 ml (2 cups) spinach
- 1 grapefruit
- ½ English cucumber, sliced into half rounds
- 1 red bell pepper, diced
- 2 green onions, chopped
- 60 ml (¼ cup) fresh cilantro, chopped
Dressing
- The remaining juice of the grapefruit (about 60 ml / ¼ cup)*
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) sherry vinegar
- 5 ml (1 tsp) Dijon mustard
- Pepper and salt, to taste
Preparation
- In a saucepan, combine the quinoa with 500 ml (2 cups) of water. Bring to a boil, reduce to low, cover, and simmer for 12–15 minutes or until the water is absorbed. Remove from heat, fluff with a fork and let cool.
- In the meantime, in another pot, bring water to a boil. Cook the edamame for 3–5 minutes. Drain and rinse under cold water to stop the cooking process.
- Segment the grapefruit over a bowl to catch the juice. Set aside the segments and squeeze the membrane to extract any remaining juice.
- In a small bowl, whisk together the grapefruit juice, olive oil, vinegar and mustard. Season to taste.
- In a large bowl, combine the quinoa, edamame, spinach, cucumber, bell pepper, green onions and cilantro. Gently fold in the grapefruit segments.
- Pour the dressing over the salad and toss gently to coat.
- Chill for 30 minutes before serving, if desired.
Notes
Can be refrigerated up to 4 days. Cannot be frozen.
