Prep 15m Cook 20m Additional 25m Ready In 1h
Servings 4 servings Calories 427

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.

Recipe Ingredients

  • 1 cup quinoa
  • 4 cups water
  • ¼ teaspoon salt
  • ¼ cup dried cranberries
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • 2 teaspoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon minced serrano pepper
  • ¼ cup chopped fresh mint
  • ¼ cup minced cilantro
  • 1 shallot, minced
  • ½ cup arugula
  • 1 pinch salt and black pepper to taste
  • 4 cups baby arugula leaves, washed and dried
  • 1 avocado - peeled, pitted and diced
  • ½ grapefruit, peeled and sectioned

Cooking Directions

  1. 1 In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  2. 2 In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts

  • Calories 427
  • Carbohydrate 49.5 g
  • Fat 23.7 g
  • Fiber 7.9 g
  • Protein 8.4 g
  • Saturated Fat 3.3 g
  • Sodium 168.1 mg
  • Sugar 12.2 g


  1. 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 - Read more ...
  2. 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.
  3. 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.
  4. 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!!
  5. Very nice salad. I did not have a serrano pepper so skipped that part. I will try it next time. Healthy main dish for vegetarians.
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. I've made this a couple of times and I really love the flavour combo. The dressing is awesome too.
  9. 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 - Read more ...

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