Quinoa Salad with Spinach, Grapefruit and Shrimp

Ingredients

• 250 g quinoa
• 625 ml Vegetable broth
• 150 g Baby spinach
• 2 Grapefruits
• 4 tbsp olive oil
• Salt
• Pepper
• 12 Jumbo shrimp (50 g each; peeled and deveined)

Instructions

1. 1.

   Rinse quinoa under warm water until clear. Cook according to package instructions in vegetable broth.

2. 2.

   Meanwhile wash and dry spinach. Segment the grapefruits, squeeze out remaining pulp and collect the juice. For the vinaigrette whisk 2 tbsp juice with 3 tbsp oil, salt and pepper.

3. 3.

   Rinse shrimp under cold water and pat dry. Heat remaining oil in a pan over high heat. Sauté shrimp for about 2–3 minutes on each side until pink. Season with salt and pepper and remove from heat.

4. 4.

   Combine quinoa, spinach, grapefruit segments and shrimp; drizzle with vinaigrette.