Grapefruit Quinoa Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 minced garlic clove
  • ¼ cup olive oil, divided
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon aji amarillo paste (optional)
  • 1 Florida grapefruit, divided
  • Salt and pepper, to taste
  • 1 cup cubed tempeh
  • ½ cup quinoa
  • 1 persimmon, chopped
  • ½ cup pomegranate seeds
  • ¼ cup chopped dates
  • ¼ cup chopped pecans
  • 2 tablespoons pumpkin seeds
  • 1 cup chopped kale leaves (optional)
Instructions
  1. First make the dressing by mixing garlic, 2 tablespoons olive oil, apple cider vinegar, aji amarillo paste, and the juice of ¼ grapefruit in a bowl. Season generously with salt and pepper.
  2. Add the tempeh to the dressing, mix well, and set aside while you cook the quinoa.
  3. Cook the quinoa in a small pan with 2 cups water over medium heat. Cook for 15 minutes, or until a white ring appears around every seed. If there's any water left by the time it's cooked, rinse the excess water using a colander. Transfer to a large bowl, and let it cool while you prepare the rest of the salad.
  4. Heat 2 tablespoon olive oil in a pan over medium heat, and saute the tempeh until slightly golden. Transfer to the bowl with the quinoa.
  5. in another bowl, mix the rest of the ingredients, pour the dressing used to marinade the tempeh on top, and mix well. Add the cooked quinoa and tempeh, mix well, and serve.
Recipe by PERU DELIGHTS at https://perudelights.com/seasonal-grapefruit-quinoa-salad/