Serves 4 as a side dish
The great thing about this super fresh and healthy salad is the diverse range of ingredients. The combination of the quinoa, the citrus of the grapefruit, the creaminess of the feta and the sweetness of the grapes is amazing.
1 cup uncooked black quinoa
1 pink grapefruit
1 fennel bulb, halved lengthwise, sliced paper thin, reserve the leafy fronds at the top of the fennel bulb
1 cup seedless red grapes
70g goat’s feta cheese, crumbled (optional)
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon chopped dill
Basic vinaigrette dressing
1. Preheat the oven to 180°C and line a tray with baking paper
2. Toast the pecans in the oven for 8-10 minutes, until they are fragrant and even light brown. Allow to cool, then chop them roughly and set aside.
3. Cook the black quinoa and check constantly.
4. Peel the pink grapefruit and remove the pith. Cut into segments, halve and set aside until ready to serve.
5. In a large mixing bowl, combine the pecans, quinoa, pink grapefruit, fennel, grapes and feta. Add the dressing and fresh herbs and toss very gently. Serve topped with a little parsley and reserved fennel fronds (the green leaves at the top of the bulbs). For more tips and tricks, watch Luke and Scott in the eighth episode of Live Well.
VARIATION: The citrus and pecans in this dish make it a delicious accompaniment to crispy skin duck or our pecan-crusted tuna seen in the picture above. If you’re a fan of duck, cook up a fillet, get the skin nice and crisp, then slice the duck and toss through the finished salad. The recipe for our pecan-crusted tuna is in the Clean Living Cookbook.
Luke and Scott’s recipes are from their books 'Clean Living' and the 'Clean Living Cookbook' by Luke Hines and Scott Gooding, published by Hachette Australia and available at bookshops everywhere.