LETS GET HEALTHY! - Grapefruit Quinoa Salad

So ever since I had quinoa for the first time, likely at some vegan place in Montreal- say Midnight Kitchen or Yellow Door or Aux Vivres or something, I’ve grown to like its weirdly nutty, and vegetably flavour. (note the “u” in Flavor HA)

Some Quinoa Facts:

1. It has the most protein out of all the grains ( YEah Bro)

2. It’s actually not a grain, it’s considered in the leafy green family.. lol Like Spinach..?

3.  The protein Quinoa provides is considered a complete protein in that it contains All Nine Essential Amino Acids!!! 

4. Quinoa also has high amounts of Manganese, Magnesium Folate, Phosphorous. This makes it great for people with migraines, atherosclerosis, and diabetes!

So basically, USE MY RECIPE! =3

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Grapefruit Quinoa Salad 

*as adapted from Food Network

• 1 medium grapefruit
• 8 thin slices fresh ginger
• 1/4 cup extra-virgin olive oilgin
• 3/4 cup quinoa
• 1 1/2 cups water
• 1/2 teaspoon kosher salt, plus additional for seasoning
• 1 tablespoon white wine vinegar (I used apple cider vinegar)
• 2 teaspoons honey
• 1 small Jalapeno, minced (with seeds for maximum heat) (I left this out, just didn’t want to run to the store for a jalapeno… who the hell has jalapenos on hand?)
• 2 scallions (both white and green parts), minced
• 2 tablespoons chopped fresh cilantro leaves
• 3 Stems of Mint, chopped
• Freshly ground black pepper

0. Rinse the quinoa in a bowl with water and drain (you’re going to lose some quinoa, no worries). Put in double the amount of water as you have quinoa, add salt, and bring the pot to a boil. Reduce the heat to a gentle simmer and let it cook for 15 - 18 minutes. Turn off the heat, and let the little pot of HEALTH sit for 5 minutes before fluffing it with a fork.

1. Using a peeler, peel of thin layers of the grapefruit rind, making sure not to cut too deep into the bitter white part.

2. Put the peel in a small saucepan with the ginger and oil. Heat the oil on medium- low heat for about two minutes or until the oil starts to bubble- DONT DEEP FRY ALL THAT STUFF! Remove it from the heat, and let it steep for 30 minutes or until this recipe needs it again (it took me half an hour anyways)

3. Segment the grapefruit over a bowl. I just did this by cutting the grapefruit into eighths and using my hands to break apart the pieces- Don’t get any rind/peel in there, it’ll be a bitingly bitter taste in your salad! You should also be making an effort to keep the juices while you peel, it’ll be used for the dressing.

4. Whisk 3 tbsps of Grapefruit juice in with the vinegar and honey and salt. Gradually whisk in 3 tablespoons of the grapefruit oil- starting very slowly then adding the oil into the vinegar mixture as a constant stream, whisking the entire time so you create a thick emulsion. Add pepper to taste. Taste it! Maybe you like it sweeter, more citrus-y etc. I added some lemon here.

5. Toss the Quinoa with the dressing, cilantro, chile, scallions, and mint. Season with Salt and Pepper

Huy. I like to top it off with some fresh arugula, cucumbers, and walnuts. I find that the fresh greens balance out the rather dressing heavy salad.

VOILA!!! Make a buttload because it keeps perfectly in the fridge so you can be that hipster on campus that eats a health, and delicious lunch.. out of a mason jar. Remember, All your ESSENTIAL Amino Acids.