Grapefruit & Quinoa Salad
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1
Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.
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2
Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat.
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3
As soon as the oil starts to bubble, after about 2 minutes, remove from heat.
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4
Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
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5
Meanwhile, rinse the quinoa in a bowl and drain.
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6
Add the quinoa to a small saucepan with 1 1/2 cups water and 1/2 teaspoon salt.
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7
Boil over high heat, and then reduce heat to maintain a gentle simmer, and cook, uncovered, for 15 minutes.
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8
Set aside off the heat, undisturbed, for 5 minutes.
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9
Transfer the quinoa to a bowl and fluff with a fork. Cool.
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10
Segment the grapefruit over a bowl, reserving the segments and juice separately.
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11
Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl.
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12
Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing.
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13
Season with pepper to taste. Toss quinoa with the dressing, chiles, scallions, carrots and cilantro.
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14
Season with salt and pepper, to taste.