Baked grapefruit is so yummy! Have it for breakfast, for dessert, add it to salads, yogurt, etc. You will not be disappointed! It is a great addition to this otherwise simple salad. The last time I made this, I skipped the chick peas and green peas and opted for crumbled goat feta instead. As you know… I am all about substitutions and experimenting when it comes to recipes. Bon appetit!
Ingredients: Serves 4
2 red grapefruits, halved
1 cup tri color quinoa (rinsed and drained)
2 cups kale
1 avocado, cubed
½ cup chickpeas
½ cup green peas
1 handful of microgreens
handful of chopped fresh dill
1/4 cup extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
sea salt and black pepper to taste
Preheat oven to 400F.
Slice grapefruits in half. With a sharp knife cut along the individual segments of the exposed grapefruit halves. Drizzle with maple syrup. Bake for 15 minutes. Remove segments with a spoon and reserve juice to add to dressing.
Add quinoa and two cups of water to pot and bring to a boil. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
Fluff quinoa with a fork (if water remains, cover and cook an additional 5 minutes, or until water is gone). Let quinoa cool to room temperature.
To make dressing combine olive oil, apple cider vinegar, sea salt, pepper and maple syrup. Squeeze any remaining juice from the grapefruits into the dressing. Mix well.
To assemble salad, mix quinoa, grapefruit, kale, avocado, chick peas, green peas, microgreens and dill. Drizzle with dressing and serve.