I was reading a blog the other day about food that’ll be served at some of the Oscar parties and it was touting the “unusual grains” that are becoming the latest trends in Hollywood. Once again I’m way ahead of the trends! I’ve been wearing UGGs for 25 years, although never with shorts. I’ve been eating quinoa for a number of years. Now Hollywood is discovering this ancient grain too.
Yesterday was such a beautiful spring-like day so I made this tasty side dish with a lusciously sweet grapefruit from Whole Foods Folsom. When the weather warms up even more, I’ll definitely make this as a main dish to eat outside by the pool. I hope you enjoy it as much as I do. – Chef Ro
Quinoa and Grapefruit Salad
- 1 whole grapefruit
- 8 slices fresh ginger (thin)
- 1/4 cup extra virgin olive oil
- 3/4 cup quinoa
- 1 1/2 cups water
- 1/2 tsp kosher salt, plus extra for seasoning
- 1 Tbsp white wine vinegar
- 2 tsp honey
- 2 whole scallions, white and green parts, minced
- 2 Tbsp chopped fresh cilantro
- Fresh ground black pepper
- Strip the peel from the grapefruit using a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, ginger and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from the heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
- Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer, and cook, uncovered, for 15 minutes. Set aside off heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.
- Segment the grapefruit over a bowl, reserving the segments and juice separately. Gradually whisk 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with salt and pepper to taste.
- Toss quinoa with the dressing, scallions and cilantro. Season with salt and pepper to taste.