There’s something truly refreshing about a vibrant salad that combines the earthy flavor of quinoa with the bright, zesty notes of grapefruit and the creamy texture of avocado. This Quinoa Salad with Spinach Grapefruit & Avocado is not just a feast for your eyes but also a wholesome dish that can easily become a staple in your meal prep routine. Whether you are looking for a light lunch or a side dish to accompany dinner, this salad checks all the boxes. Let’s dive into the details of this delightful recipe!
Why This Recipe Belongs in Your Rotation
This Quinoa Salad with Spinach Grapefruit & Avocado is a powerhouse of nutrition and flavor. Quinoa is packed with protein and fiber, making it a fantastic base for a salad. The baby spinach adds a leafy green crunch, while the grapefruit brings a sweet and tangy bite that elevates the entire dish. Paired with creamy avocado and a light dressing, this salad is as satisfying as it is healthy. Plus, it’s versatile enough to serve as a main course or a side dish.
The Essentials
To make this vibrant salad, you’ll need the following ingredients:
- 4 oz baby spinach
- 2 ruby red grapefruits, peeled and fruit separated, reserving 3 slices
- 1 Haas avocado, diced
- 1 cup cooked quinoa (about 1/3 cup dry)
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp champagne vinegar
- 2 tbsp chopped shallots
- Salt and pepper to taste
- Grapefruit juice from 3 reserved slices of grapefruit
Setup & Equipment
Before you start cooking, gather the necessary equipment:
- Medium pot for cooking quinoa
- Large mixing bowl for salad
- Sharp knife and cutting board for dicing
- Whisk or small jar with a lid for dressing
- Measuring cups and spoons
Mastering Quinoa Salad with Spinach Grapefruit & Avocado: How-To
Now, let’s get into the step-by-step process of making this delicious salad.
Step 1: Cook the Quinoa
Start by rinsing 1/3 cup of dry quinoa under cold water. In a medium pot, add the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
Step 2: Prepare the Grapefruit
While the quinoa is cooking, peel the grapefruits and separate the segments. Make sure to reserve three slices for the dressing later.
Step 3: Dice the Avocado
Carefully cut the avocado in half, remove the pit, and dice it into cubes. Set aside in a bowl to prevent browning.
Step 4: Mix the Dressing
In a small jar or bowl, combine the olive oil, champagne vinegar, chopped shallots, salt, and pepper. Squeeze the grapefruit juice from the reserved slices into the dressing and whisk until well blended.
Step 5: Combine the Ingredients
In a large mixing bowl, combine the cooled quinoa, baby spinach, grapefruit segments, and diced avocado. Drizzle the dressing over the salad and gently toss until everything is well coated.
Step 6: Serve and Enjoy!
This Quinoa Salad with Spinach Grapefruit & Avocado can be served immediately or chilled in the refrigerator for a bit before serving. Enjoy this refreshing dish at lunch or as a side for dinner!
Health-Conscious Tweaks
Looking to customize your salad even further? Here are some health-conscious tweaks you can try:
- Swap out olive oil for avocado oil for an even creamier flavor.
- Add in some nuts or seeds for extra crunch and healthy fats, like walnuts or sunflower seeds.
- Incorporate grilled chicken or shrimp for added protein.
- Replace champagne vinegar with apple cider vinegar for a different flavor profile.
Behind-the-Scenes Notes
This Quinoa Salad with Spinach Grapefruit & Avocado is not only nutritious but also incredibly versatile. You can use any type of leafy greens you have on hand, such as kale or arugula, if spinach isn’t available. The grapefruit can be substituted with oranges or any seasonal citrus fruit, making this salad adaptable throughout the year.
- For a bit of spice, consider adding some diced jalapeños or red pepper flakes.
- This salad pairs beautifully with grilled meats or can be a stand-alone vegetarian option.
Make-Ahead & Storage
This salad is perfect for meal prep! You can make it in advance and store it in the refrigerator for up to three days. However, to maintain the best texture, consider storing the dressing separately and adding it just before serving.
- Keep the salad in an airtight container to preserve freshness.
- For longer-lasting ingredients, add the avocado just before eating to prevent browning.
Common Qs About Quinoa Salad with Spinach Grapefruit & Avocado
Can I use other grains instead of quinoa?
Absolutely! You can substitute quinoa with other grains like farro, bulgur, or even brown rice. Just ensure to adjust the cooking times as necessary.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, making this salad a great option for those with gluten sensitivities.
Can I make this salad vegan?
This salad is already vegan! It contains no animal products, making it a delightful option for vegan diets.
What can I serve with this salad?
This Quinoa Salad with Spinach Grapefruit & Avocado pairs wonderfully with grilled dishes such as Creamy Spinach Artichoke Chicken Skillet or vegetarian options like Creamy Spinach Artichoke Dip Pasta Bake.
One Pan, More Ideas
If you love the flavors in this salad, here are some other recipes you might enjoy:
- Creamy Parmesan Tomato Tortellini With Spinach for a comforting pasta dish.
- Try adding roasted vegetables for a heartier option.
- Experiment with different dressings to change up the flavor profile.
The Takeaway
This Quinoa Salad with Spinach Grapefruit & Avocado is more than just a salad; it’s a celebration of flavors and textures that will leave you feeling satisfied and nourished. With its bright colors and refreshing taste, it’s a dish that’s sure to impress at any gathering or simply as part of your weekly meal prep. So go ahead, whip up this delicious salad, and enjoy the delightful combination of quinoa, spinach, grapefruit, and avocado. Your taste buds will thank you!
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Quinoa Salad with Spinach Grapefruit & Avocado
Ingredients
Equipment
Method
- Start by rinsing 1/3 cup of dry quinoa under cold water. In a medium pot, add the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- While the quinoa is cooking, peel the grapefruits and separate the segments. Make sure to reserve three slices for the dressing later.
- Carefully cut the avocado in half, remove the pit, and dice it into cubes. Set aside in a bowl to prevent browning.
- In a small jar or bowl, combine the olive oil, champagne vinegar, chopped shallots, salt, and pepper. Squeeze the grapefruit juice from the reserved slices into the dressing and whisk until well blended.
- In a large mixing bowl, combine the cooled quinoa, baby spinach, grapefruit segments, and diced avocado. Drizzle the dressing over the salad and gently toss until everything is well coated.
- This Quinoa Salad can be served immediately or chilled in the refrigerator for a bit before serving. Enjoy this refreshing dish at lunch or as a side for dinner!
Notes
- For a bit of spice, consider adding some diced jalapeños or red pepper flakes.
- This salad pairs beautifully with grilled meats or can be a stand-alone vegetarian option.
- To maintain the best texture, store the dressing separately and add it just before serving.
