Grapefruit Kombucha Quinoa Salad
Shared by: Plan to Eat Blog
Source: Jen Iacoboni
Ingredients
Directions
I recommend soaking your quinoa for optimal digestion benefits but soaking is not necessary. If you choose to soak: add 1 cup dry quinoa to a bowl with 1 Tablespoon apple cider vinegar. Allow to soak a minimum of 6 hours or overnight.
Once you have soaked the quinoa, rinse until the water runs clear and put in a pot to cook.
Add two cups water to the 1 cup quinoa. Bring to a boil.
Once boiling reduce to a medium/low simmer and cook for 15-20 minutes. Turn off the burner and allow to rest for 5 minutes. Remove from pot and allow to cool.
In the meantime, add 1 Tablespoon olive oil to a warm skillet.
Chop the onion and add to the skillet to cook for 2-3 minutes.
Mince the garlic and add to the onion. Stir occasionally. Cook until onions start to brown.
Remove from heat and allow to cool.
Combine quinoa with the onion and garlic in a large bowl.
Chop grapefruit into 1 inch chunks and add to the bowl.
Add sea salt, honey, chopped cilantro and kombucha.
Stir until well combined.
Allow to chill in the fridge to allow the flavors to marinate for at least two hours it will be even better if you allow to marinate in the fridge overnight.
Optional: add chopped bacon or roasted chickpeas on top when serving.