- Prep Time
- 10 mins
- Total Time
- 10 mins
- Serves
- 4
Ingredients
- 8 cups
- baby arugula
- 2 L
- 1 cup
- cooked quinoa
- 250 mL
- 2
- grapefruits, segmented
- 1 cup
- blackberries
- 250 mL
- 2 tbsp
- pumpkin seeds, toasted
- 30 mL
- LEMON VINAIGRETTE:
- 3 tbsp
- olive oil
- 45 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1
- small shallot, minced
- 1 tbsp
- honey
- 15 mL
- 1/2 tsp
- salt
- 2 mL
Directions
Step 1
Lemon Vinaigrette: Whisk oil with lemon juice, shallot, honey and salt.
Step 2
Toss arugula, quinoa and grapefruit segments with Lemon Vinaigrette. Sprinkle with blackberries and pumpkin seeds.
Tip
To segment grapefruit, slice off top and bottom of fruit. Using a sharp knife, remove peel, making sure to remove the white pith and outer membrane. Holding peeled grapefruit over a bowl, cut between membranes to release segments.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 270
- Fat:
- 13 g
- Saturated Fat:
- 2 g
- Carbs:
- 38 g
- Fibre:
- 10 g
- Sugar:
- 17 g
- Protein:
- 6 g
- Sodium:
- 310 mg
