4 oz baby spinach
2 ruby red grapefruits, peeled and separated
1 haas avocados, diced
1 cup cooked quinoa (1/3 cup dry)
For the Citrus Vinaigrette:
1 1/2 tbsp olive oil
1 1/2 tbsp champagne vinegar
2 tbsp chopped shallots
salt and pepper to taste
grapefruit juice from 3 slices of grapefruit
Rinse quinoa well under cold water and cook according to package directions. Drainand let it cool. Peel the skin and white membrane off the grapefruit and separate the pieces.Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside.Cut up the remaining grapefruit into small pieces for the salad.
In a medium bowl whisk the olive oil, grapefruit juice, vinegar, chopped shallots, salt and pepper.
In a large bowl toss spinach, quinoa, avocado, grapefruit and vinaigrette.