Quinoa and Grapefruit Herb Salad


  • 2 cups of cooked quinoa
  • 1 grapefruit
  • 2 tablespoons pistachios chopped and roasted (optional)
  • 1-2 small carrots grated
  • 1 tablespoon each of fresh parsley and dill chopped
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1/4 teaspoon kosher salt
  • Couple cracks of black pepper
  • 2 tablespoons extra virgin olive oil


  1. Bring 1 3/4 cups of water to a boil and add 1/2 a teaspoon of salt. Add 3/4 cups of raw quinoa. Stir well, reduce to a simmer and cook uncovered for 20 minutes. Check the quinoa; the water should be absorbed and the grain should be fluffy. If the quinoa has not unraveled, add another 1/4 cup of water and cook until the water evaporates and the quinoa looks cooked. Fluff with a fork and allow to cool for up to two hours, or you can make ahead of time and refrigerate overnight.
  2. Place the cooked, cooled quinoa in a large bowl. Using a knife, cut away all the skin from the grapefruit and cut all segments directly into the bowl. Add all the remaining ingredients and mix well. Check for taste; you may need to add more lemon juice. The salad will keep in the refrigerator for up to three days.