Rio Star Beef Broccolini

Grapefruit & Quinoa Salad

  • 1

    Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.

  • 2

    Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat.

  • 3

    As soon as the oil starts to bubble, after about 2 minutes, remove from heat.

  • 4

    Set the oil aside to steep for 30 minutes. Strain and reserve the oil.

  • 5

    Meanwhile, rinse the quinoa in a bowl and drain.

  • 6

    Add the quinoa to a small saucepan with 1 1/2 cups water and 1/2 teaspoon salt.

  • 7

    Boil over high heat, and then reduce heat to maintain a gentle simmer, and cook, uncovered, for 15 minutes.

  • 8

    Set aside off the heat, undisturbed, for 5 minutes.

  • 9

    Transfer the quinoa to a bowl and fluff with a fork. Cool.

  • 10

    Segment the grapefruit over a bowl, reserving the segments and juice separately.

  • 11

    Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl.

  • 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.

  • 13

    Season with pepper to taste. Toss quinoa with the dressing, chiles, scallions, carrots and cilantro.

  • 14

    Season with salt and pepper, to taste.

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