It’s the weekend and it’s blazin’ hot here in Texas! For January anyway…..If I had it my way it’d be 20 degrees cooler for the upcoming 30K on Sunday but doesn’t look like it’ll happen. Because of this temperature surge, I was craving something crisp and cold for lunch. I’ve been eyeing this salad from the blog Skinnytaste. Author Gina, creates healthy but delicious recipes, takes beautiful photos and includes Weight Watchers point values for any of you following that plan.
Ruby Red Quinoa Salad
I love grapefruits. This time of year always reminds me of the pink citrus fruit because my grandparents would send us big boxes of Texas grapefruits. Lucky girl, now I can just buy them at my neighborhood grocery store! And they are HUGE. I hope the crop lasts a while, especially now that I’ve thrown them into a salad mix.
I used Gina’s basic idea for the salad and added chicken for some extra protein and staying power. Quinoa is a source of protein, and especially good one for being a grain (great vegetarian option)
Here’s what you’ll need for this simply delicious salad:
- 1/2 of a Ruby Red Grapefruit, cubed
- 1/3 c cooked quinoa
- 1/4 of an avocado, cubed
- 4 oz roasted chicken
I cooked 1/3 of a cup of dry quinoa which yielded about 1 cup of cooked grains. I used the extra throughout the week for second helpings of this salad or as a base for chicken and veggies.
Same story with the chicken. I roasted several breasts in the oven at 400 for about 35 minutes – rubbed in olive oil and salt n pepper. Then I used individual servings for the salad all week, or for dinner some nights.
For the grapefruit, use three sections for the dressing and chop the rest to throw on your salad.
For the dressing:
- 1.5 tbsp champagne vinegar
- 1.5 tbsp olive oil
- Juice from 3 sections of grapefruit
- Salt and pepper to taste
- Makes 4 servings: use throughout the week!
So far so good on the attempt to cook more! And yes, I’ll include salads in that category 🙂
Big weekend plans?!