Start by rinsing quinoa under cold water in a fine mesh strainer. This step is crucial to remove any bitterness from the quinoa. After rinsing, cook it according to the package directions. You’ll want to use a ratio of two parts water to one part quinoa. Let it cook until all the water has absorbed, and the quinoa is fluffy and tender.
Once cooked, drain the quinoa and spread it out on a plate to let it cool. This allows it to stop cooking and prevents it from becoming mushy when mixed with the other ingredients.
Next, take the grapefruits. Peel off the skin and white membrane carefully. This step is essential because the white parts can be quite bitter. Separate the fruit into segments, ensuring no seeds are left behind.
From the two grapefruits, reserve three slices for the vinaigrette. Squeeze the juice from the remaining grapefruit segments into a small bowl. This juice will form the base of your dressing.
Now, chop up the reserved grapefruit slices into small pieces. These will be mixed into the salad, adding bursts of flavor and color.
In a medium bowl, whisk together the olive oil, the grapefruit juice (from the reserved slices), champagne vinegar, chopped shallots, salt, and pepper. This dressing will tie all the flavors together, so make sure to taste and adjust as needed.
Now, in a large mixing bowl, combine the baby spinach, cooled quinoa, diced avocado, chopped grapefruit, and the vinaigrette you just prepared. Toss everything gently to combine, being careful not to mash the avocado. You want to keep some texture.
Once everything is evenly mixed, divide the salad between four plates. This beautiful, colorful dish will look impressive on your table.
Finally, enjoy your Quinoa Salad with Spinach Grapefruit Avocado immediately or chill it for a bit before serving. The flavors will meld together even more, making it even tastier!
