Vitamin-Boosted Salad with Black Quinoa, Fennel, Avocado, and Grapefruit

Ingredients

• 113 c. black quinoa
• 1 kaffir lime leaf
• 2 large pink grapefruit
• 2 small avacados
• 1 fennel bulb
• 12 pink radishes
• 4 oz. feta chese
• chopped parsley
• Sea salt
• Pepper
• Juice of 3 small limes
• 3/4 tsp. ginger
• 6 tbsp. olive oil
• 3 tbsp. heavy cream

Instructions

1. Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2 2/3 cups salted water.
2. When the water is absorbed, stop the heat and let rest for 5 minutes.
3. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool.
4. In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, and radish and toss gently.
5. Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil.
6. Emulsify with a small whisk and finish with the heavy cream; keep aside.
7. Add the quinoa with the feta and parsley to the vegetables and fruit.
8. Toss gently with the dressing and serve.
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