Quinoa Salad with Citrus and Avocado

from Cookin’ the Market at the Fillmore Street Farmers Market

via Richard and Marilyn Lonergan

serves 8 to 12

1½ cups quinoa

½ cup pumpkin or sunflower seeds, toasted

2 or 3 grapefruit, sectioned and diced, about 2 cups

1 avocado, seeded and diced, about 1 cup

1 red onion, peeled and finely chopped, about ¾ cup

½ cup chopped fresh Italian parsley

¼ cup olive oil

3 tablespoons lemon juice

2 teaspoons grated lemon zest

Boil 3 cups of salted water.  Add quinoa, cover and reduce heat to medium-low.  Simmer for 12 to 14 minutes or until quinoa is tender and small “tails” bloom from grains.  Drain quinoa and rinse under cold running water.  Drain again.

Add quinoa to pumpkin seeds and stir in grapefruit, avocado, onion, and parsley.  Fold in oil, lemon juice and lemon zest.  Season with salt and pepper, if desired.

While sectioning grapefruit can be tedious, the taste and texture is amazing. I used pink grapefruit and liked the look as well.  I have also used red quinoa and liked the taste, but the color contrasts weren’t as interesting.  It keeps very well chilled overnight.