Quinoa and Grapefruit Salad
Ingredients
Rich in vitamins A and K as well as iron, magnesium and potassium. One serving contains all the vitamin C you need in a day!
1 ½ cups
red quinoa, cooked according to pkg. directions, chilled completely
¼ cup
Kowalski's Extra Virgin Olive Oil, divided
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
3
grapefruits, supremed (see Note)
¼ cup
raw pepitas
¼ cup
dried cranberries
3
green onions, thinly sliced
½ oz.
fresh mint leaves, chopped, plus more for garnish
½ oz.
fresh basil leaves, chopped, plus more for garnish
3 tbsp.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
Directions
- In a large mixing or serving bowl, drizzle cold quinoa with about ½ of the oil; season with salt and pepper.
- Add grapefruit, pepitas, cranberries, onion and herbs to the bowl.
- Drizzle with remaining oil and lime juice; gently toss.
- Adjust seasoning, if needed.
- Garnish just before serving with mint and basil.
Tasty Tip:
- To supreme citrus fruit, slice off the ends down to the flesh and place one of these flat ends on a stable cutting board. Use a sharp knife to cut down toward the board (between the cut ends), moving the knife with the contour of the fruit to remove all the peel and white pith down to the brightly colored flesh. Hold the peeled fruit in one hand (membranes running across your open palm) over a large bowl; using a sharp knife in your other/cutting hand, carefully cut down into the fruit alongside the membranes to release the segments into the bowl below.
