This is a light salad, perfect to brighten up your winter mood. Unfortunately, mint does not grow in most places in the winter, so it might not be available straight from the herb garden, but it can be purchases at most super markets.
The salad does not need any salad dressing, really, as the juice from the citrus adds the necessary acidity, so a bit of oil is enough to bind the mixture. I like avocado oil and used it in this recipe.
This is a quick recipe, less than 30 minutes to prepare and can be made ahead – kept for a day or so in the refrigerator. However, if made ahead, do remove and bring to room temperature before serving! So, it has those advantages to it, and, did I say it is delicious??? Because, yes, it is.
- 1-cup quinoa
- 2 cups water
- 1 grapefruit
- 2 oranges
- 1 avocado
- ¼ cup chopped mint
- ½ cup chopped red onion
- 1-teaspoon salt
- 2 tablespoons avocado oil
- Place the quinoa and water in a saucepan. When the mixture comes to a boil, cover the saucepan and lower the heat to simmer. Simmer for 12 minutes.
- Turn of the burner and allow the quinoa to stand for 5 minutes. Fluff with a fork.
- Meanwhile, Slice the avocado and set aside.
- Chop the mint and the red onion and set aside.
- Peel the grapefruit and oranges deep into it, beyond the white membrane.
- Over a large bowl, slice into a section of the fruit and then slide the knife up the other side of it so it will come out easily. Slice all 3 fruits into sections. There will be juice in the bowl as you do this.
- Add the quinoa, the chopped onion, the chopped mint, and the sliced avocado. Stir.
- Add the salt and the oil. Stir.
- Allow the mixture to cool. Serve.
- Makes 2 generous luncheon servings – or 4 side salad over a thin bed of lettuce.
Note: Canola can be substituted for avocado oil. I like to keep avocado oil on hand and find it goes with a surprisingly large number of dishes.