½ Cup of washed quinoa 1 cup of water 1 teaspoon salt 1 cup baby spinach ½ Cup of orange in segments ½ Cup of grapefruit in segments 1 tablespoon toasted pine nuts 1/3 Cup olive oil for the vinaigrette 2 Tablespoons balsamic vinegar for the vinaigrette 1 Pinch salt for the vinaigrette ½ pinch of pepper for the vinaigrette
In a pot of boiling salted water, cook the quinoa over low heat, covered for 20 minutes or until cooked. Chill
Mix the spinach with the quinoa, the orange and grapefruit slices and the pine nuts.
Mix all the ingredients of the vinaigrette and mix with the salad.