Vitamin-Boosted Salad with Black Quinoa, Fennel, Avocado and Grapefruit Recipe
Recipe created by Béa Peltre
August 03, 2012
Not only does this substantial supper salad from Béa Peltre, of La Tartine Gourmande, taste delicious; it's also beautiful to look at.
1 1/3 cups black quinoa
1 kaffir lime leaf
2 large pink grapefruit, peeled, white membranes remove and sliced
2 small avocados, peeled and sliced
1 fennel bulb, cored and finely sliced with a sharp knife, or a mandoline
12 pink radishes, finely sliced with a sharp knife, or a mandoline
4 ounces feta cheese, crumbled
Chopped parsley, to serve
Sea salt and pepper
Juice of 3 small limes
3/4 tsp. ginger, peeled and finely minced
6 Tbsp. olive oil
3 Tbsp. heavy cream
Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2 2/3 cups salted water. When the water is absorbed, stop the heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool.
In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, and radish and toss gently.
Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside.
Add the quinoa with the feta and parsley to the vegetables and fruit. Toss gently with the dressing and serve.