Grapefruit Kombucha Quinoa Salad

Name: Grapefruit Kombucha Quinoa Salad
Ingredients: 1 cup dry quinoa (soaked, rinsed, cooked and cooled.; 1 tablespoon olive oil; 1 purple onion, chopped; 3 garlic cloves, minced; 1 grapefruit, chopped; 1/2-1 cup carrots, shredded; 1 1/2 teaspoon Himalayan sea salt; 1 teaspoon honey; 1 tablespoon fresh cilantro, chopped; 1/3 cup Kombucha, home brewed or bought from the grocery store. Original flavor recommended.; Optional:; Bacon; Chickpeas

Source

Jen Iacoboni

Ingredients

Serves

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1 cup	dry quinoa (soaked rinsed, cooked and cooled.
1 tablespoon	olive oil
1	purple onion chopped
3	garlic cloves minced
1	grapefruit chopped
¹⁄₂-1 cup	carrots shredded
1 ¹⁄₂ teaspoon	Himalayan sea salt
1 teaspoon	honey
1 tablespoon	fresh cilantro chopped
¹⁄₃ cup	Kombucha home brewed or bought from the grocery store. Original flavor recommended.
Optional:
	Bacon
	Chickpeas

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.

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.

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