Warm Grapefruit and Quinoa Salad
- 3/4 cup quinoa, rinsed
- Freshly ground black pepper
- 6 ounces (about 6 packed cups) baby spinach leaves, washed and spun dry
- 1/2 red onion, halved lengthwise and thinly sliced
- 3 pink or white grapefruit
- 2 tablespoons canola oil
- 1/2 teaspoon white wine vinegar
- 1/4 cup dry-roasted sunflower seeds
- 3 ounces feta, crumbled
- 1/3 cup golden raisins
- Bring 1 1/2 cups water to a boil in a medium saucepan, add quinoa, and season with salt and pepper. Reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed. Remove pan from heat and let sit, covered, for 5 to 10 minutes.
- Meanwhile, combine spinach and red onion in a large bowl. Slice top and bottom off each grapefruit so you can see pulp. Stand grapefruit upright and, with a small paring knife, slice off rind from top to bottom, following curve of fruit and removing all white pith. Hold one peeled grapefruit over a bowl and remove sections by slicing next to membranes toward center. Let any juice collect in the bowl and set grapefruit sections aside. Repeat with second fruit. Remove about two thirds of the sections from third fruit and squeeze remainder over bowl; strain out any pulp or seeds.
- Combine 2 tablespoons grapefruit juice with canola oil and vinegar in a small jar with a tight-fitting lid; add 1 pinch salt, screw on lid, and shake vigorously until dressing is emulsified. Pour about three-quarters dressing over spinach mixture, season with pepper, and toss well. Divide spinach mixture among four plates, top each with one quarter quinoa and grapefruit sections, and toss gently. Sprinkle with sunflower seeds, feta, and golden raisins. Drizzle with remaining dressing and serve immediately.
- Nutritional information includes 1/8 teaspoon added salt per serving.
Per serving: 416 kcal cal., 18 g fat (4 g sat. fat), 57 g carb., 8 g fiber, 23 g sugar, 12 g pro., 218 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet