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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 495.6
  • Total Fat: 19.5 g
  • Cholesterol: 18.9 mg
  • Sodium: 313.5 mg
  • Total Carbs: 69.8 g
  • Dietary Fiber: 8.5 g
  • Protein: 15.0 g

View full nutritional breakdown of Warm Grapefruit and Quinoa Salad calories by ingredient
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Warm Grapefruit and Quinoa Salad

Submitted by: SWEET_WATER11

Introduction

I got this out of Shape magazine and really liked it. According to Shape, the calories are 421 instead of 495 per serving like the Sparkpeople recipe calculator is showing. I got this out of Shape magazine and really liked it. According to Shape, the calories are 421 instead of 495 per serving like the Sparkpeople recipe calculator is showing.
Number of Servings: 4

Ingredients

    -3/4 cup quinoa, rinsed
    -salt and black pepper
    -6 ounces baby spinach leaves, washed
    -1/2 medium red onion halved lengthwise and sliced into half circles
    -3 pink or white grapefruit
    -2 tbsp canola oil
    -1/2 tsp white wine vinegar
    -1/4 cup dry roasted sunflower seeds
    -3 ounces feta, crumbled
    -1/3 cup golden raisins

Directions

Bring 1 1/2 cups water to a boil in a medium saucepan, add quinoa, and season with salt and pepper. Reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed. Remove pan from heat and let sit, covered, for 5 to 10 minutes
Meanwhile, combine spinach and red onion in a large bowl. Slice top and bottom off grapefruit so you can see pulp. Stand grapefruit upright and, with a small paring knife, slice off rind from top to bottom, following curve of fruit and removing all white pith.
Hold one peeled grapefruit over a bowl and remove sections by slicing next to membranes toward center. Let any juice collect in bowl and set grapefruit sections aside. Repeat with second fruit. Remove about two thirds of the sections from third fruit and squeeze remainder over bowl; strain out any pulp or seeds.
Combine 2 tbsp grapefruit juice with canola oil and vinegar in a small jar with a tight fitting lid; add a pinch of salt, screw on lid, and shake vigorously until dressing is emulsified. Pour about three-quarters of the dressing over spinach mixture, season with pepper, and toss well.
Divide spinach mixture among four plates, top each with one quarter of the quinoa and grapefruit sections, and toss gently. Sprinkle with sunflower seeds, feta, and golden raisins. Drizzle with remaining dressing and serve immediately.

Makes four 2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SWEET_WATER11.






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