Grapefruit & Quinoa Salad
1
Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.
2
Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat.
3
As soon as the oil starts to bubble, after about 2 minutes, remove from heat.
4
Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
5
Meanwhile, rinse the quinoa in a bowl and drain.
6
Add the quinoa to a small saucepan with 1 1/2 cups water and 1/2 teaspoon salt.
7
Boil over high heat, and then reduce heat to maintain a gentle simmer, and cook, uncovered, for 15 minutes.
8
Set aside off the heat, undisturbed, for 5 minutes.
9
Transfer the quinoa to a bowl and fluff with a fork. Cool.
10
Segment the grapefruit over a bowl, reserving the segments and juice separately.
11
Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl.
12
Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing.
13
Season with pepper to taste. Toss quinoa with the dressing, chiles, scallions, carrots and cilantro.
14
Season with salt and pepper, to taste.