- 2cups water, salted
- 1cup quinoa, rinsed thoroughly
- 1/2cup fresh squeezed grapefruit juice
- 1teaspoon grapefruit zest
- 1tablespoon agave nectar
- 2tablespoons extra virgin olive oil
- Salt and pepper
- 1/2cup finely chopped pecans
- 1cup strawberries, diced
- 1cup blueberries
- 1/2cup sweetened dried cranberries
- 1/4 watermelon, rind removed and cut into 5 flat triangles
- 1/2cup low-fat vanilla Greek yogurt, for drizzling
- Bring the salted water to a boil. Turn down the heat so that the water reaches a rolling simmer.
- Pour the quinoa in the salted, simmering water. Cover and let simmer for 12-15 minutes, or until the water is absorbed and the quinoa is fluffy.
- While the quinoa is cooking, whisk the grapefruit juice, zest, agave nectar and oil together in a medium bowl. Season the vinaigrette with salt and pepper to taste.
- Stir the grapefruit vinaigrette into the cooked quinoa while the quinoa is still hot. Let the dressed quinoa cool to room temperature.
- After the quinoa has cooled, toss it together with the diced pecans, diced strawberries, blueberries and cranberries. Chill the quinoa berry salad in the fridge for at least 1 hour.
- Pile the chilled quinoa berry salad into a large mound in the middle of a serving plate. Evenly surround the quinoa salad with the 5 watermelon triangles, so that the dish as a whole resembles a star. Just before serving, drizzle everything with the vanilla Greek yogurt.
Recipe by Donna of Fab Frugal Food, courtesy of Meatless Monday
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Nutritional Info *per serving
- Calories 534
- Fat 20g
- Saturated Fat 2g
- Cholesterol 1mg
- Sodium 31mg
- Potassium 885mg
- Carbohydrate 86g
- Fiber 7g
- Sugars 46g
- Protein 11g