Quinoa Salad With Grapefruit Avocado And Arugula Recipes

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AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Steps:

  • Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  • Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
  • Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA



Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories     Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 17

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

  • In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  • In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA



Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories     Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 17

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

  • In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  • In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA



Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories     Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 17

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

  • In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  • In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA



Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories     Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 17

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

  • In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  • In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA



Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories     Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 17

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

  • In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  • In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA



Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories     Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 17

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

  • In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  • In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA



Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories     Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 17

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

  • In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  • In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA



Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories     Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 17

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

  • In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  • In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES



Quinoa Salad With Avocado and Dried Cranberries image

Perfect salad to serve with grilled chicken or pork. This is an excellent buffet salad that will hold for about an hour

Provided by Abby Girl

Categories     Low Cholesterol

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lemon, juice and zest finely chopped
3 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
salt
fresh ground pepper
1 cup quinoa, rinsed well
1/2 teaspoon salt
2 cups cold water
1 cup dried cranberries
1/4 cup apricot, finely diced
2 avocados
2 green onions, sliced diagonally
1/4 cup almonds, toasted (slivered or sliced)

Steps:

  • Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
  • Salad:.
  • In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
  • Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
  • Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
  • Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.

Nutrition Facts : Calories 322.4, Fat 21.5, SaturatedFat 2.8, Sodium 223.8, Carbohydrate 29.4, Fiber 8.6, Sugar 2.4, Protein 7

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From veganricha.com


LEMONY CHICKEN ARUGULA QUINOA SALAD - FEASTING AT HOME
2019-03-26 Place in a bowl or jar and whisk in some sour cream if you want it creamy ( adjusting salt as needed). This will keep 4 days in the fridge. Assemble salad. (You can keep all components separate if packing to take to work) Toss arugula with quinoa and scallions and some dressing to lightly coat. Divide among two bowls.
From feastingathome.com


10 BEST ARUGULA QUINOA SALAD RECIPES - YUMMLY
2022-06-26 avocado, hemp seeds, olive oil, cracked pepper, nut, salt, cooked quinoa and 11 more Quinoa Salad With Fruits And Vegetables KitchenAid radishes, salt, quinoa, red bell pepper, yellow bell pepper, black pepper and 10 more
From yummly.com


QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA: - MY FOOD
4 cups baby arugula leaves, washed and dried ; 1 avocado - peeled, pitted and diced ; 1/2 grapefruit, peeled and sectioned Directions: In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted ...
From foods-dishes.weebly.com


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