True North Living: 18/3 Shorewood 18/3 - Page 11

G rapefruit & Quinoa Salad Ingredients: 1 Texas Rio Star Grapefruit, sectioned and peeled (reserve the peel) 1 Texas Orange, sectioned 8 thin slices fresh ginger 1/4 cup extra-virgin olive oil 3/4 cup quinoa 1/2 teaspoon kosher salt, plus additional for seasoning 1 tablespoon white wine vinegar 2 teaspoons honey 1 small serrano or jalapeno chile, minced 2 scallions, minced 2 carrots, peeled and diced 2 tablespoons chopped fresh cilantro leaves Freshly ground black pepper Optional Additions: Baby Spinach or Spring Mix Lettuce Apple or Pear wedges Directions: 1. Warm the grapefruit peel, ginger and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil. 2. Meanwhile, rinse and drain the quinoa, and follow the package directions to cook. Transfer the quinoa to a bowl and fluff with a fork. Cool. 3. Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste. 4. Toss the quinoa with the dressing, chiles, scallions, carrots and cilantro. Season with salt and pepper, to taste. 5. Toss the grapefruit segment into the salad, divide among four plates. Serve warm or at room temperature. 6. Serving suggestion: This salad makes a great packed lunch. If you want to serve this salad at dinner, try it with grilled salmon. Makes Four Servings 1451 Spruce Street, Florence, OR 97439 | 11