What
you need,
4
oz. baby spinach
2
ruby red grapefruits, segmented
1
avocado, diced
1
cup cooked quinoa (1/3 cup dry)
1
½ tbsp. extra virgin olive oil
1
½ tbsp. white wine or champagne vinegar
2
tbsp. finely diced shallot
Salt
and Pepper
1
½ tbsp. grapefruit juice (reserved from segmenting process)
Rinse
the quinoa under cold water then cook according to package directions. Transfer
to a bowl and let it cool.
Peel
and segment the grapefruit, working over a large bowl to catch the juice. Chop
the grapefruit segments into bite sized pieces.
In
a large bowl whisk together the olive oil, vinegar, shallot, reserved
grapefruit juice and salt and pepper.
Toss
with the spinach, avocado, quinoa and grapefruit pieces.
Taste
the salad and season again with salt and pepper if needed.
Serve
right away.
Jen of My Tiny Oven
