Ingredients
4ozbaby spinach
2ruby red grapefruits,peeled and fruit separated, reserve 3 slices
1haas avocados,diced
1cupquinoa,cooked ⅓ cup dry
1½tbspolive oil
1½tbspchampagne vinegar
2tbspshallots,chopped
salt and pepper,to taste
3grapefruit juice,from reserved slices of grapefruit
Preparation
Rinse quinoa well under cold water and cook according to package directions. Drain and let it cool.
Peel the skin and white membrane off the grapefruit and separate the pieces.
Reserve three grapefruit slices for the vinaigrette and squeeze the juice. Set aside.
Cut up the remaining grapefruit into small pieces for the salad.
In a medium bowl, whisk the olive oil, grapefruit juice (from 3 slices of grapefruit), vinegar, chopped shallots, salt, and pepper.
In a large bowl, toss spinach, quinoa, avocado, grapefruit, and vinaigrette.
Divide between four plates.
