Sunshine Quinoa Salad
Serves
2
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
2 oz (55 g) quinoa, uncooked
1 grapefruit
1 avocado
½ cup (80 g) sweet corn, drained
4 mint springs, leaves only, chopped
1 tbsp extra virgin olive oil
½ cup (50 g) bean sprouts
salt and pepper, to taste
2 handfuls lamb's lettuce
¼ cup (25 g) pistachios
Nutrition
(Per Serving)
Calories
475
Fats
27 g
Protein
12 g
Carbs
54 g
Instructions
- Cook quinoa according to package instructions, then set aside to cool slightly. Meanwhile, peel grapefruit and use sharp knife to cut out segments, collecting juice in separate bowl.
- Cut avocado in half, remove pit, scoop out flesh, and cut into strips. Place avocado into grapefruit juice to stop discoloring.
- In separate bowl, mix cooked quinoa, sweet corn, mint, olive oil, and bean sprouts. Season to taste with salt and pepper.
- Place handful of lettuce each on 2 serving dishes and spoon the quinoa mixture over. Divide avocado and grapefruit segments between each dish.
- Drizzle grapefruit juice and sprinkle pistachios on top. Serve immediately.