How To Make Grapefruit Quinoa Salad

Ingredients:

• 1 large grapefruit, sectioned (reserve the peel)
• 1 large orange, sectioned
• 8 thin slices fresh ginger
• 1/4 cup good quality olive oil
• 3/4 cup quinoa
• 1 1/2 cups water or vegetable broth
• 1/2 teaspoon kosher salt, plus additional for seasoning
• 1 tablespoon white wine vinegar
• 2 teaspoons honey (use agave nectar to keep it truly vegan)
• 1 small serrano or jalapeno chile, minced
• 2 scallions (both white and green parts), chopped small
• 2 carrots, diced small
• 2 tablespoons chopped fresh cilantro
• Sea salt or kosher salt and fresh ground black pepper, to taste

Using a vegetable peeler, strip several generous pieces from the grapefruit peel.

Create a grapefruit infused oil by warming the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove the pan from the heat. Set the oil aside and allow it to steep for an additional 30 minutes. After thirty minutes, strain the grapefruit peel and the ginger, reserving the oil.

Transfer the cooked quinoa to a bowl and fluff it with a fork. Allow to cool.

Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk together three tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl for the dressing. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season the dressing with fresh ground black pepper to taste.

Toss the prepared quinoa with the dressing, chiles, scallions, carrots and cilantro, and season with salt and pepper, to taste.

Enjoy your gourmet quinoa and grapefruit pilaf salad.

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