Ingredients

• 1 C dry red quinoa
• 2 C vegetable broth
• 1/2 small red onion, thinly sliced
• 1 Pink Lady or similar apple, peeled and chopped
• 1 grapefruit, segmented and chopped, juice reserved
• 4 oz salty cheese, cubed or crumbled
• 3/4 C chopped walnuts
• 2 TBSP olive oil
• 4 C baby arugula
• Coarse sea salt

Directions

1. Rinse quinoa and combine with broth in a small stockpot.  Place over high heat and bring to a boil, then reduce to low and cover.  Cook until all broth is absorbed, 15-20 minutes.  Fluff with a fork and set aside to cool.
2. Combine onion, apple, grapefruit, cheese and walnuts in a large bowl.
3. Allow quinoa to cool to room temperature, then add it to the salad, tossing gently.  Refrigerate for 20-30 minutes.
4. Drizzle olive oil over salad.  Add arugula and toss gently to combine.  Season with salt to taste.  

Servings:  4

Preparation Time:  1 hour (30 min active prep)