Grapefruit, Blackberry & Arugula Quinoa Salad
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 10 mins
- Serves
- 4
Ingredients
- 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
- 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
Directions
Step 1
Lemon Vinaigrette: Whisk oil with lemon juice, shallot, honey and salt.
Step 2
Toss arugula, quinoa and grapefruit segments with Lemon Vinaigrette. Sprinkle with blackberries and pumpkin seeds.
Tips
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.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 270
- Fat:
- 13 g
- Saturated Fat:
- 2 g
- Carbs:
- 38 g
- Fibre:
- 10 g
- Sugar:
- 17 g
- Protein:
- 6 g
- Sodium:
- 310 mg