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Summer Citrus Quinoa Salad

Lots of vegetables, grapefruit and quinoa with a tangy cilantro lime dressing
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1/2 small red onion
  • 1 grapefruit
  • 1 small red bell pepper
  • 2 ears corn
  • 1 avocado
  • 3/4 cup uncooked quinoa

Cilantro Lime Dressing

  • 2 limes juiced
  • 1/4 cup olive oil
  • 1/2 cup cilantro
  • 3/4 tsp garlic salt
  • 1 tsp cumin
  • 1/2 Tbsp honey
  • 1/4 tsp coarse sea salt

Instructions
 

  • Rinse quinoa and cook in a medium pot with 1 cup of water over high heat until it comes to a boil. Reduce heat and cover pot. Simmer for 17 minutes then remove from heat and let sit for 5 more minutes. Fluff with a fork and place in a medium bowl to cool.
  • Bring a large pot of water to a boil. Cook corn for 5 minutes. Remove from heat and allow to cool. Once cooled cut the corn off each of the cobs.
  • While the quinoa and corn are cooking dice the red onion, red bell pepper, and avocado. Peel the grapefruit and then remove each segment of grapefruit from the casing. Cut into bite sized segments.
  • Make the dressing by placing the olive, juice of both limes, cilantro, cumin, garlic salt, honey, and sea salt into the bowl of a food processor. Pulse until the cilantro is in very small pieces and the ingredients are all combined.
  • Add the vegetables, grapefruit and dressing to the bowl with the quinoa. Stir until all combined. Enjoy right away or keep in the refrigerator for up to 5 days.
Keyword quinoa salad, summer citrus salad