QUINOA-GRAPEFRUIT-CUCUMBER SALAD
I saw the inspiration for this on another blog and had to make it. All the flavors sounded so beautiful together, and they are!
This is a light, summery salad, full of good-for-you carbs and protein from the quinoa. With a slightly spicy dressing and undertones of fresh mint…what’s not to love? Serve it with a moist chicken breast or some deli-turkey slices for a very filling lunch.
(Don’t let the carb count of this scare you. Quinoa is something that doesn’t seem to cause cravings. I am a carb-craver to the CORE, and have never had a problem with quinoa.)
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2 cups cooked white quinoa (directions below) white will make a prettier salad – the other colors still taste great!
1 large cucumber, peeled, seeded, and diced
2/3 cup diced grapefruit (see what I used below…reserve juice)
2 green onions (scallions) sliced – green parts only
2 tablespoons sliced almonds
1 tablespoon fresh mint, minced
DRESSING:
3 tablespoons olive oil
2 tablespoons grapefruit juice
1 1/2 tablespoons agave nectar (OR 1 tablespoon honey)
1 tablespoon rice vinegar – regular flavor
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt – or to taste
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In a large bowl combine the cooked quinoa, cucumber, grapefruit, green onions, almonds, and mint. Set aside.
In a small bowl whisk together the olive oil, grapefruit juice, agave, vinegar, cinnamon, ginger, cumin, pepper, and salt. Pour over salad and mix well.
I loved it as soon as it was made, but it only got more intense and yummy after it was chilled!
Makes approx. six 1/2-cup servings.
Per Serving: Calories 211; Protein 5 g; Fat 10 g; NET Carbs 20 g; Fiber 2 g; Sugar 7 g; Sodium 59 mg
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Cooking Quinoa: It cooks like long-grain rice…very easy. For this salad I cooked it in salted water, but using chicken, beef, or vegetable broth works great, too. I’ve also done it with half water, half coconut milk for a breakfast cereal-version.
Bring 1 cup water and a little less than 1/8 teaspoon salt to a boil in a medium saucepan. Stir in 1/2 cup rinsed quinoa. (Rinse in a fine mesh sieve making sure the water runs clear. Most on the market – even the bulk stuff – is very clean already.)
Reduce heat to low, cover and cook for 18-20 minutes, or until all water is absorbed and the white ‘tail’ or ‘ring’ can be seen on each seed. Fluff with a fork and allow to cool to room temp for this salad. Or cool, cover and chill for later use. It should stay nice and fluffy.
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I love the Dole red grapefruit sections that come in the little cup. They can be found in the produce section, usually by the bagged salads or chilled dressings. I used all of the grapefruit and 2 tablespoons of the juice for this recipe.
yum that looks good. I’ve never tried QUINOA before.
This looks so great. I can’t eat grapefruit (prescription med interaction) so wonder what it would be like with oranges instead.
I think it would be great! Mandarins, especially would be very easy. Then use a little orange juice from a carton or fresh squeezed for the dressing.
Linda, this sounds great! Cannot wait to try it. I’ll save my days worth of carbs for it!
Great recipe, so tasty!…but sad to see convenience packaged produce being promoted 😦 … real produce with no extra packaging rocks every time!
This certainly would be refreshing! Great way to enjoy some quinoa!
Linda – I made this last night, and it rocks the house! I don’t even like grapefruit, and it’s fantastic. I will definitely try the mandarin / orange juice version, too. I could turn the dressing up and drink it! It’s just that tasty.
And yes, if I could afford “real produce,” that would be better, but I appreciate tips and tricks for those of us who want the taste, but can’t afford the pleasure. 🙂
Quinoa is such a great find! I made it recently as the “pasta” for my beef stroganoff. So very good and packs an extra protein punch!
Thanks for the great review, Tammy…this is one of my favorites, hands down!
Yeah…for me, I’m a SUPER RECYCLER and don’t have any qualms about using a product in packaging where the work has been done for me…especially de-membraning a grapefruit.
Well..I finally made this with the ‘pre-packaged’ mandarin oranges (and the juice too!) and all I can say is IT ROCKS 🙂 Thanks Linda…you are so awesomely talented!! Love ya!!!
Sorry for the double comment but I’m soo excited to try this. I love Quinoa and I rarely find recipes for it that get me excited. i also have a mint plant that is just waiting to be used for something! thanks for the great recipe idea
I made this salad just now to take to a friend’s house for lunch later. It is really yummy! I had one whole grapefruit and that didn’t yield nearly as much fruit as the recipe called for (I doubled it), so I added a nectarine that I had too. I would have went for Mandarin oranges if I would have had them, but the nectarine worked just great too. I love the dressing, I would use it on other things.
Never thought of using nectarines or peaches in this…good to know!
fantastic recipe, so refreshing, grat for summer and weight control
This looks so so good. I am not allowed to eat grapefruit. Is there another fruit I could use that would taste just as good?
Love love love your site!
i just made this salad and it’s delicious! i hope you don’t mind if i repost this on my blog. I’ll link it back to your blog ofcourse. thanks for the great recipe