winter citrus breakfast salad with quinoa and toasted walnuts
Tangy grapefruit and blood oranges are paired with peppery arugula, tiny pearls of quinoa, creamy avocado, and crunchy walnuts for an easy, healthy, and delicious breakfast salad. Serves 2 as a main, 4 as a side.
Servings 2 -4
Ingredients
- 1 cup cooked and cooled quinoa from ½ cup uncooked
- 2 medium blood oranges
- 1 red grapefruit
- 1 avocado
- 50 g about 2 cups arugula, washed and dried
- ¼ cup chopped walnuts
- ¼ cup torn mint leaves
Instructions
- Start by cooking the quinoa if it hasn't been cooked already. Place ½ cup quinoa in a small pot with ¾ cup cold water and a pinch of salt. Bring to the boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff the quinoa with a fork and spread it out on a plate to cool quickly if necessary.
- Using a sharp knife, slice the ends from the citrus fruit, then slice down the sides to completely remove the peel and any pith.
- Segment the citrus over a large bowl to catch the juices (this will become the dressing) and drop the segments into the same bowl.
- Add the quinoa to the bowl - it will soak up a bit of the liquid - then add the arugula and toss well.
- Chop the avocado into bite-sized chunks and toss with the citrusy salad.
- Spread the salad onto a plate or serving platter, and scatter with walnuts and mint leaves.
- Serve immeditely.