Colourful quinoa, bocconcini, and melon salad
Salade colorée de quinoa, de bocconcinis et de melon

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 250 mL (1 cup) tri-color or white quinoa
  2. 1 tub (200 g) cocktail-style bocconcini, drained and halved
  3. 1 pink grapefruit, cut into segments
  4. 1 L (4 cups) watermelon, diced
  5. 4 radishes, thinly sliced
  6. 60 mL (¼ cup) pumpkin seeds
  7. 1 bunch mint leaves, minced
  8. 30 mL (2 tbsp.) minced fresh basil
  9. ½ lemon zest
  10. 30 mL (2 tbsp.) lemon juice
  11. 60 mL (¼ cup) olive oil
  12. 5 mL (1 tsp.) salt
  13. 1 mL (¼ tsp.) freshly ground pepper

Directions

  1. Cook quinoa according to package instructions. 
  2. In a bowl, combine quinoa, bocconcini, grapefruit segments, watermelon, radishes, pumpkin seeds, and herbs.
  3. In a small bowl, whisk remaining ingredients for the dressing. 
  4. Pour dressing over salad and toss. 

Chef’s secret: To segment grapefruit, cut along the outer contour of the grapefruit with a sharp knife, slicing off both peel and pith. Then slide the blade towards the center along the white membrane that separates each segment so you end up with only the flesh.

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