Recipe by Always Cooking Up Something
"Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish."
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fresh lime juice
minced serrano pepper
chopped fresh mint
salt and black pepper to taste
baby arugula leaves, washed and dried
avocado - peeled, pitted and diced
grapefruit, peeled and sectioned
This one one of the best salads I ever made. I served it at a bridal luncheon and received rave reviews. The flavor combinations may sound unique, but they blend so well together. Each flavor plays off the others making this salad a really well balanced, and healthy meal. I made it a few hours prior to serving so the ingredients could settle in together. In addition I topped the salad with salted cashew nuts to add a little crunch and cut back on the olive oil to keep it lighter.
It really was an odd combo which I normally like but not this time. I would cook the onion or eliminate it and definitely do something other than grapefruit which is why I tried it in the first place but it left a werid aftertaste. Something sweeter like oranges may work better not sure if I'll try again
A nice fresh salad. I enjoyed the combination of flavours, and the grapefruit was a nice treat. I made a few substitutions/changes. Parsley instead of cilantro, onion instead of shallot, a couple shakes of ground cayenne instead of the serrano pepper, and mixed greens instead of the bed of arugula. I would definitely suggest adding more cranberries.
Wow is this good!! So many fabulous flavors going on! Changes based on what I had on hand: I did not add the cilantro, cranberries or grapefruit, but did add some steamed but still crunchy - cooled broccoli. It added another green to the mixture and truly the dish was so good! I would make this again and again.
Delicious! I forgot the pepper and the mint, added a little bit of seasoning salt and cayenne pepper. Subbed in mandarin oranges for the grapefruit for the welcome citrus punch. Perfect for a fresh summer meal. Leftovers packed up well and were just as good for lunch the following day.
I was skeptical about the grapefruit, but it's one of my favorite fruits, so I gave it a try. I used parsley instead of cilantro because my husband hates cilantro and baby spinach instead of arugala because that's what I had. It was absolutely delicious! Really fresh and clean.
A staple in our household. My teenagers ask for it weekly. I've made it many times following it exactly, and many times switching the fruit. Always a hit....
WOW! One of the best salads I have made! It is so fresh, healthy and flavorful! The avacado I bought was bad so I didn't end up using it, but followed the receipe exactly with red quinoa and it was perfect. THANK YOU!!
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Salad with Grapefruit, Avocado, and Arugula
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
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