Quinoa Salad with Grapefruit, Avocado, and Arugula Recipe

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Quinoa Salad with Grapefruit, Avocado, and Arugula
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  1. In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
  2. In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 446.06 Kcal (1868 kJ)
Calories from fat 219.61 Kcal
% Daily Value*
Total Fat 24.4g 38%
Sodium 195.2mg 8%
Potassium 821.87mg 17%
Total Carbs 52g 17%
Sugars 11.29g 45%
Dietary Fiber 9.78g 39%
Protein 8.87g 18%
Vitamin C 31.5mg 53%
Vitamin A 0.7mg 25%
Iron 92mg 511%
Calcium 136.5mg 14%
Amount Per 100 g
Calories 95.37 Kcal (399 kJ)
Calories from fat 46.96 Kcal
% Daily Value*
Total Fat 5.22g 38%
Sodium 41.74mg 8%
Potassium 175.72mg 17%
Total Carbs 11.12g 17%
Sugars 2.41g 45%
Dietary Fiber 2.09g 39%
Protein 1.9g 18%
Vitamin C 6.7mg 53%
Vitamin A 0.2mg 25%
Iron 19.7mg 511%
Calcium 29.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
  • 12

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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