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