Blueberry Banana Bread
1 cup white quinoa, rinsed well 2 ruby grapefruit, peeled, segmented 2 navel oranges, peeled, segmented 1 large avocado, halved, thinly sliced 1/2 cup fresh basil leaves, torn 2 tablespoons avocado oil 1/3 cup pepitas, toasted
1. Cook quinoa in a large saucepan of boiling water for 12 minutes or until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. 2. Add grapefruit, orange, avocado, basil and oil to the quinoa. Season with salt and pepper. Toss gently to combine. Serve the salad sprinkled with pepitas.