Quinoa Salad with Kale and Grapefruit
You could also use Del'Oliva organic Persian lime olive oil paired with Grapefruit Balsamic Vinegar! Delicious
1 cup quinoa 2 cup water 6 oz kale, chopped 2 TBS extra virgin olive oil 1 tsp salt, kosher 2 medium-sized grapefruit 4 oz extra virgin olive oil 2 oz grapefruit juice 1 oz lime juice 1 tsp honey 1 tsp mint, dried 1/8 tsp black pepper, ground 1/2 cup pecans, chopped 1/2 cup radishes, thinly sliced 1/4 cup red onions, chopped 1/4 cup mint, fresh, julienned
Rinse with water: 1 cup quinoa Bring to boil: 2 cup water When water is boiling, transfer rinsed quinoa and return to boil. Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes. When quinoa is done, transfer to a mixing bowl and cool to room temperature. While quinoa is cooking, place in a large bowl: 6 oz kale , chopped Using your hands, gently massage kale with: 2 TBS extra virgin olive oil 1/2 tsp salt, kosher Remove peel and gently segment (peel from membranes): 2 medium-sized grapefruit For the dressing, whisk together: 4 oz extra virgin olive oil 2 oz grapefruit juice 1 oz lime juice 1 tsp honey 1 tsp mint, dried 1/2 tsp salt, kosher 1/8 tsp black pepper, ground When quinoa has cooled to room temperature, mix in with the kale along with: 1/2 cup pecans , chopped 1/2 cup radishes , thinly sliced 1/4 cup red onions , chopped 1/4 cup mint, fresh , julienned
Transfer to a serving dish and top with grapefruit. Serve with dressing. By Laura B.