Grapefruit and Browned Onion Quinoa Salad

 

Is there a store you sometimes frequent that when you go in you are on a mission for only one or two things but you come out with a ton of unnecessary nonsense?

 Target maybe? Perhaps the grocery store perhaps?

For me, the store I can’t safely go into is CVS. It is the pharmacy that I get my asthma prescription filled at, but somehow I always end up with at least 7 things I didn’t go in for and probably didn’t need.

Tonight, I had to go in for some… ahem… lady products. I ended up leaving with some as seen on TV type facial scrubber, some cool spray on suntan lotion, a hair band, three new nail polish colors, two thank you cards, a bottle of wine and some Pringles.

I only had to go up one aisle? How the hell did this happen?

Oh well, I’m given myself a mini facial, I’ve had some vino and I’ve painted my nails. I turned my shopping failure into an evening of success.

A success, just like this dish.

You will need…

1 cup quinoa

1 bullion cube

1 ¾ cup of water

1 grapefruit

½ cup basil, finely chopped

1 medium onion, sliced into rings

1 tablespoon olive oil

Salt and pepper to taste

Start by adding the onions and olive oil to a large sauté pan and heat them over medium heat.

Season the onions with salt and pepper and cook them down until they are very soft and golden brown. About 20 minutes, stirring every couple of minutes.

As soon as you start your onions, combine your bullion cube, quinoa and water in a medium sauce pan over high heat.

Bring the quinoa to a boil, reduce it to a slow simmer and cover.

While the quinoa and onions are cooking, segment your grapefruit over a small bowl to catch the juice.

When the onions have cooked down, remove them from the pan and chop them finely.

As soon as all the water has evaporate from the quinoa, remove it from the heat and gently fluff with a fork.

Add the reduced onions, grapefruit, juice and basil to the quinoa.

Toss well, season to taste and serve hot.

Love and Beer Floats

Angela

Grapefruit and Browned Onion Quinoa Salad

1 cup quinoa

1 bullion cube

1 ¾ cup of water

1 grapefruit

½ cup basil, finely chopped

1 medium onion, sliced into rings

1 tablespoon olive oil

Salt and pepper to taste

Start by adding the onions and olive oil to a large sauté pan and heat them over medium heat.

Season the onions with salt and pepper and cook them down until they are very soft and golden brown. About 20 minutes, stirring every couple of minutes.

As soon as you start your onions, combine your bullion cube, quinoa and water in a medium sauce pan over high heat.

Bring the quinoa to a boil, reduce it to a slow simmer and cover.

While the quinoa and onions are cooking, segment your grapefruit over a small bowl to catch the juice.

When the onions have cooked down, remove them from the pan and chop them finely.

As soon as all the water has evaporate from the quinoa, remove it from the heat and gently fluff with a fork.

Add the reduced onions, grapefruit, juice and basil to the quinoa.

Toss well, season to taste and serve hot.