Prep Time
Cook Time
Total Time
Servings
Ingredients
- 2 Florida Grapefruit
- 2 chicken breasts
- 200 g white or blond quinoa
- 1 bunch green asparagus
- 1 cucumber
- 1 small bunch radishes
- 1 small shallot
- 1 spring onion
- 1 bunch dill
For the Dressing:
- 4 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 pinch smoked paprika
- Salt and pepper
Instruction
- Zest one grapefruit. Segment both grapefruit and collect the juice from the membranes. Set aside.
- Boil a large pot of water. Add the quinoa when the water boils and cook for 12 minutes. Drain and leave to drain for about 10 minutes.
- In another pot, boil water, and add the asparagus. Cook on medium heat for about 7 minutes. Check doneness with the tip of a knife. Drain and set aside.
- In a pan with a little olive oil, brown the chicken for about 10 minutes on each side. Season with salt and pepper.
- Preheat the oven to 170°C fan heat. Mix two thirds of the grapefruit juice with half of the zest and 3 tablespoons of olive oil. Season with salt and pepper.
- Spread the quinoa loosely in a baking dish and pour the mixture over it. Bake for 10 minutes, stir, then bake for another 10 minutes.
- Meanwhile, prepare the vegetables. Dice the radishes and cucumber into very small cubes. Finely chop the shallot, dill, and spring onion.
- Mix the quinoa with the vegetables, herbs, and grapefruit segments.
- Make the dressing by mixing the remaining grapefruit juice with the vinegar, remaining zest, olive oil, salt, pepper, and smoked paprika.
- Serve.
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