Ingredients:

  • 1 cup quinoa (170g), rinsed
  • 2 cups water (480ml) or vegetable broth
  • 1 medium orange, segmented
  • 1 medium grapefruit, segmented
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cucumber, diced
  • 1/2 cup red bell pepper, diced (75g)
  • 1/4 cup red onion, finely chopped (40g)
  • 1/2 cup fresh parsley, chopped (15g)
  • 1/4 cup extra-virgin olive oil (60ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon honey or maple syrup (15g)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  2. Fluff quinoa with a fork and let it cool.
  3. Segment the orange and grapefruit, removing any pith and skin. Set aside.
  4. Dice cucumber, red bell pepper, and cherry tomatoes. Finely chop red onion and parsley.
  5. In a separate mixing bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, lemon zest, lemon juice, and season with salt and pepper.
  6. In a large bowl, combine cooked quinoa, citrus segments, chopped vegetables, and parsley. Drizzle with dressing and toss well to combine.
  7. Adjust seasoning if needed and serve chilled or at room temperature.