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2 cups cooked quinoa (directions below)
1 large cucumber, peeled, seeded, and diced
2/3 cup diced grapefruit - RESERVE JUICE (I use one of the Dole fruit cups that are in the refrigerated section by the packaged salads.)
2 green onions (scallions) sliced – green parts only
2 tablespoons sliced almonds
1 tablespoon fresh mint, minced
DRESSING:
3 tablespoons olive oil
2 tablespoons grapefruit juice
1 1/2 tablespoons agave nectar (OR 1 tablespoon honey)
1 tablespoon rice vinegar – regular flavor
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt – or to taste
.
In a large bowl combine the cooked quinoa, cucumber, grapefruit, green onions, almonds, and mint. Set aside.
In a small bowl whisk together the olive oil, grapefruit juice, agave, vinegar, cinnamon, ginger, cumin, pepper, and salt. Pour over salad and mix well.
I loved it as soon as it was made, but it only got more intense and yummy after it was chilled!
Makes approx. six 1/2-cup servings.
Per Serving: Calories 211; Protein 5 g; Fat 10 g; NET Carbs 20 g; Fiber 2 g; Sugar 7 g; Sodium 59 mg