Instructions

• Cook the quinoa according to instructions on packaging and then set aside to cool slightly. In the meantime, peel the grapefruit and using a sharp knife cut out the segments, collecting the juice in a separate bowl.
• Cut the avocado in half, remove the stone, scoop out the flesh and cut into strips. Then place the avocado into the grapefruit juice to stop it discoloring.
• In a separate bowl, mix together the cooked quinoa, sweet corn, mint, olive oil and bean sprouts. Season to taste with salt and pepper.
• Place a handful of lettuce on each of the 2 serving dishes and spoon the quinoa mixture over the top. Divide the avocado and grapefruit segments between each of the dishes.
• Drizzle over the grapefruit juice and sprinkle over the pistachio nuts, serve immediately.