Avocado and grapefruit salad with quinoa

Ingredients for 4 servings:

• 150g quinoa
• 2 grapefruits
• 1 tsp Dijon mustard
• 2 tsp honey
• 1 box of cress
• 2 avocados
• ½ bunch of spring onions
• salt and pepper
• 2 tbsp olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Cook the quinoa in twice the amount of boiling salted water for 20 minutes, drain, and let cool for 10 minutes. Meanwhile, peel the grapefruits with a knife to remove the white inner pith. Cut the grapefruit segments between the membranes, reserving any dripping juice. Mix the juice with honey, mustard, and oil, and season with salt and pepper. Cut the cress from the garden bed. Trim and wash the spring onions, then slice diagonally and into rings. Halve the avocado, remove the pit, scoop out the flesh, and slice. Mix all the prepared salad ingredients with the dressing and arrange on plates. Per serving: approximately 450 kcal.