As I flipped through 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney (affiliate link), this recipe for a quinoa salad featuring grapefruit and avocado spoke to me. The CompostMaster had picked up a bag of key limes at our food coop and I thought their juice would be perfect in the dressing.
I had a package of coconut crystals (coconut sugar), which bills itself as a “low glycemic sugar alternative,” so I decided to use it instead of the natural cane sugar called for in the recipe. It worked beautifully to balance the tartness of the grapefruit and key lime juice.
I garnished the salad with raw pumpkin seeds. Nutritional dynamos, pumpkin seeds are high in magnesium, zinc and omega-3 fats. Studies show the seeds may help regulate insulin and provide protective benefits for the heart and liver as well.
In a hurry? Move the quinoa from the cooking pan to a bowl for faster cooling.
WARNING: Grapefruit can interfere with the effectiveness of statin drugs. If you are currently taking a statin for cholesterol management, replace the grapefruit in the recipe below with 2 oranges.
Disclosure: I received a free copy of 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney from Robert Rose for review purposes. All opinions are my own. Please see my disclosures page for more information.
Quinoa Salad with Grapefruit and Avocado
- 1 cup quinoa rinsed, drained, cooked according to package directions and cooled to room temperature (I used a mixture of red, white and black quinoa)
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons freshly squeezed lime juice I used key limes
- 2 teaspoons coconut sugar raw coconut crystals
- 1/2 teaspoon coarse kosher salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 red grapefruit peeled, sectioned and each section cut in half
- 1 avocado peeled, pitted and diced
- 1/3 cup Pickled Pink Onion Relish
- 2 tablespoons raw pumpkin seeds
In a small bowl, combine mint, lime juice, coconut sugar, salt and pepper. Whisk in olive oil in a steady stream. Add grapefruit, avocado and onion relish. Toss to coat.
Divide quinoa among 6 serving plates. Spoon dressing mixture over each plate and garnish with pumpkin seeds.
19g may seem like a lot of fat per serving, but most of it is the “good” kind. If you want to reduce the fat, eat less of the avocado or take a smaller portion size.