INGREDIENTS

  • 2 cups quinoa

  • 1 bunch of scallions

  • 1/2 container of cherry tomatoes, halved

  • 1/4 cup walnuts, crushed

  • 1 bulb of fennel, thinly sliced

  • 1/4 cup corn off the cob

  • 1/4 cup blueberries

  • Honey, to taste

  • 1 grapefruit, juiced

  • 1/2 grapefruit, cubed

  • 1 orange, juiced

  • Extra virgin olive oil, to taste

  • Kosher salt, to taste

  • 1 avocado, sliced

METHOD

  1. Put the quinoa in a pot (with a lid) with 4 cups of water. Bring to a simmer, cover, lower the heat and cook as per the instructions on the bag.

  2. In a frying pan, add some oil and blister all but 2 of the scallions, about 2 minutes on each side; salt to taste. When cool, slice them into 1-inch long pieces. Slice reserved 2 scallions and add all scallions to mixing bowl.

  3. Prep all the other ingredients and put them in the mixing bowl. Combine with the cooked quinoa; add the fruit juices and olive oil and mix together. Salt to taste, and top with avocado.