Grapefruit, Blackberry & Arugula Quinoa Salad

Prep time: 10min
Total time: 10min
Serves: 4
8 cups
baby arugula
2 L
1 cup
cooked quinoa
250 mL
2
grapefruits, segmented
1 cup
blackberries
250 mL
2 tbsp
pumpkin seeds, toasted
30 mL
LEMON VINAIGRETTE:
3 tbsp
extra virgin olive oil
45 mL
2 tbsp
lemon juice
30 mL
1
small shallot, minced
1 tbsp
honey
15 mL
1/2 tsp
salt
2 mL
calories
270
fat
13 g
saturated fat
2 g
carbs
38 g
sugar
17 g
protein
6 g
fibre
10 g
sodium
310 mg

Directions

  1. Lemon Vinaigrette: Whisk oil with lemon juice, shallot, honey and salt.

  2. Toss arugula, quinoa and grapefruit segments with Lemon Vinaigrette. Sprinkle with blackberries and pumpkin seeds.

Tip

To segment grapefruit, slice off top and bottom of fruit. Using a sharp knife, remove peel, making sure to remove the white pith and outer membrane. Holding peeled grapefruit over a bowl, cut between membranes to release segments.