Citrus vinaigrette

Makes about 16 oz

  • 6 oz fresh lemon juice
  • 2 oz grapefruit juice
  • 2 1/2 large garlic cloves
  • 1 tbsp Dijon mustard
  • 1/2 tsp Himalayan pink salt
  • 2 cups olive oil


  • quinoa
  • avocado, sliced
  • marinated kale or raw spinach
  • sliced almonds
  • grape tomatoes, halved
  • tofu
  • chickpeas (optional)
  • sunflower seeds (optional)
  • roasted red peppers (optional)


  1. Make citrus vinaigrette: Add all ingredients into a food processor, except the oil. Blend thoroughly. Add oil last (slowly while running on low speed) until blended.
  2. Pan fry the tofu in a little oil, set aside
  3. Cook quinoa according to package directions, set aside
  4. Optionally saute spinach and grape tomatoes until spinach is lightly wilted
  5. Plate quinoa and tofu, add avocado, add spinach and tomatoes, add optional ingredients, top with sliced almonds and citrus vinaigrette.