Ingredients:
For the Citrus Vinaigrette:
- 4 oz baby spinach
- 2 ruby red grapefruits, peeled and fruit separated, reserving 3 slices
- 1 haas avocados, diced
- 1 cup cooked quinoa (1/3 cup dry)
For the Citrus Vinaigrette:
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp champagne vinegar
- 2 tbsp chopped shallots
- salt and pepper to taste
- grapefruit juice from 3 reserved slices of grapefruit