Adapted from Eat Live Run, reprinted from Iowa Girl Eats.
Ingredients (serves 3-4)
- 1/2 cup dry quinoa
- 1 cup + 2 Tablespoons water
- 1/4 small red onion, minced
- 1 grapefruit, peeled & diced
- 1 can black beans, drained & rinsed
- 1/4 cup dried cranberries
- 2 ears of corn, kernels cut off cob
- 1 avocado, diced
- 1/3 cup cilantro, chopped
For the Lime Vinaigrette:
- 1 1/2 limes
- 1/2 cup extra virgin olive oil
- salt & pepper, to taste
Directions:
- Rinse quinoa in a fine-mesh strainer. Add to a small saucepan with the water, then bring to a boil. Put a lid on the pan, turn the heat down to medium-low, then simmer for 15 minutes, or until the quinoa has absorbed all of the water. Remove from heat, let sit for 5 minutes, then remove the lid and fluff quinoa with a fork.
- Combine red onion, grapefruit, black beans, cranberries, corn, avocado, cilantro and cooked quinoa into a large bowl. Toss with lime vinaigrette, sprinkle with additional salt & pepper to taste, then serve.
For Lime Vinaigrette:
- juice 1 1/2 limes into a small bowl, then whisk in extra virgin olive oil and season with salt & pepper to taste.