This salad was perfect for the excruciatingly hot and humid weather we're having this week. It's cold, creamy, crunchy, tangy, and healthy. You can see perfect pictures and descriptions here, but here is my adapted recipe. I can hardly wait to eat the leftovers for lunch tomorrow!
Quinoa Citrus Salad with Avocados
for the salad:
1/2 red onion, minced
2 large grapefruits, divided into segments and chopped
1 large red bell pepper, diced
3 ears fresh corn, kernels chopped off (I microwaved the fresh corn for one minute to get rid of the starchy taste)
1 cup uncooked quinoa
1 large (ripe but firm) avocado, diced
1 small bunch cilantro, minced
for the dressing:
juice of 3 limes
1 tsp cumin
3 T extra virgin olive oil
1/2 tsp sea salt
Bring quinoa to a boil with 2 cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.
Place red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.
In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.
Salad will keep in sealed tupperware containers for up to five days in the fridge.