Grapefruit Quinoa Salad

serves 4

1 cup quinoa
1¾ cups water
¼ cup plus 1 tsp olive oil
2 Tbsp fresh lime juice
1 Tbsp honey
1 tsp salt
¼ tsp ground black pepper
5 oz Urban Organics Patio Mix
1 medium grapefruit
2 ripe avocados
1 pomegranate, seeded
½ cup hazelnuts, toasted

Rinse quinoa in a mesh strainer. Heat 1 tsp olive oil in a saucepan. Add quinoa and cook until lightly toasted, 2 minutes. Add water and ½ tsp salt, and bring to a boil. Lower heat and cook, covered, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Whisk together olive oil, lime juice, honey, salt and pepper in a small bowl. Set aside.

Cut away skin and pith from grapefruit and, using a paring knife, remove fruit segments. Halve avocados, remove pits, and cut into slices. Toss quinoa with greens, grapefruit segments, avocado, pomegranate seeds and hazelnuts. Drizzle with dressing and serve.