Grapefruit Quinoa Salad

I love this recipe! I serve it as a side dish for grilled salmon or chicken. Make extra and have leftovers for a super healthy fresh summer salad! I got this recipe here.






Prep Time: 35 min. Cook Time: 15 min.

Ingredients:


1 medium grapefruit


8 thin slices fresh ginger


1/4 cup extra-virgin olive oil


3/4 cup quinoa


1 1/2 cups water


1/2 teaspoon kosher salt, plus additional for seasoning


1 tablespoon white wine vinegar


2 teaspoons honey


1 small serrano or jalapeno chile, minced (with seeds for maximum heat)


2 scallions (both white and green parts), minced


2 tablespoons chopped fresh cilantro leaves
Freshly ground black pepper




Directions:



Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.


 Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from heat.


Set the oil aside to steep for 30 minutes. Strain and reserve the oil.


Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes.


Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.


Segment the grapefruit over a bowl, reserving the segments and juice separately.


Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl.


Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing.


Season with pepper to taste.


Toss quinoa with the dressing, chiles, scallions, and cilantro.


 Season with salt and pepper, to taste.


Preheat a stovetop or outdoor grill to high heat.
Thread the salmon cubes onto the skewers. Brush with the remaining 1 tablespoon grapefruit oil, and season with salt and pepper. Grill the skewers, turning as each side browns but the salmon is still moist, about 3 minutes.


Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs.
Serve warm or at room temperature.