Ingredients

The following ingredients have 4 Servings
  • 1 cup (190g) black quinoa, rinsed
  • 4 salmon fillets (150g each)
  • 1 cup of fresh spinach
  • 2 avocados, cut in half, peeled and sliced
  • 2 grapefruits, peeled and cut into wedges or slices
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1/4 cup (60 ml) of freshly squeezed grapefruit
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon honey or agave syrup
  • 1 teaspoon Dijon mustard (optional)
  • Salt and freshly ground pepper
  • 1 handful of slivered almonds

Instruction

  • Cook the black quinoa with two cups of water, about 20 minutes. Let cool completely.
  • Preheat the oven to 400°F. Place the salmon fillets on a non-stick baking sheet or in a non-stick baking pan. Bake until the salmon is cooked through, about 15-20 minutes. Let cool completely and piece into medium to large chunks.
  • For the grapefruit vinaigrette: place the oil, grapefruit juice, vinegar, honey and mustard in a glass jar. Season with salt and pepper, seal the jar and shake to combine.
  • Toast the slivered almonds on both sides in a small pan on high heat for a couple of minutes while stirring constantly to prevent them from burning.
  • Blend all the ingredients in a large bowl and serve with the grapefruit vinaigrette.