Grapefruit quinoa salad with herbs and walnuts
Protein packed grapefruit quinoa salad recipe! A bright, vegetarian quinoa bowl with chickpeas, walnuts, grapefruit, and lots of herbs.
Servings 4 servings
Calories 553kcal
Ingredients
- 1 cup dry quinoa
- 2 cups water
- 3 tablespoon extra virgin olive oil, divided
- 3 ruby grapefruits
- 1 15oz can chickpeas, drained and rinsed
- 1 cup roughly chopped walnuts
- 2 tablespoon roughly chopped fresh mint leaves
- 1 tablespoon roughly chopped fresh tarragon leaves
- ½ cup roughly chopped fresh basil leaves
- ⅓ cup crumbled feta cheese
- 2 tablespoon distilled white vinegar
- salt and pepper
Instructions
- Bring the quinoa, water, and 1 tablespoon of the olive oil to a boil in a saucepan. Reduce heat to low, cover, and simmer 20 minutes. Fluff with a fork and set aside to cool a bit.
- While the quinoa is cooking, segment the grapefruits over a bowl, removing all of the white pith and flesh, reserving the grapefruit juice. Place the segments in a large bowl and set the juice aside. Discard the peel and pith, or reserve for another use.
- Add the slightly cooled quinoa, beans, walnuts, herbs, and feta to the large bowl with the grapefruit segments. In a jar with tight fitting lid, combine the remaining 2 tablespoon oil, the vinegar, and ¼ cup of the reserved grapefruit juice. Shake shake shake until the oil is emulsified. Pour over the quinoa mixture and stir until everything is well combined. Taste and season well with salt and pepper. Toss again and serve.
Nutrition
Calories: 553kcal | Carbohydrates: 52g | Protein: 14g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 149mg | Potassium: 617mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2175IU | Vitamin C: 58mg | Calcium: 155mg | Iron: 3mg