Vitamin-Boosted Salad with Black Quinoa, Fennel, Avocado, and Grapefruit

Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2 2/3 cups salted water. When the water is absorbed, stop the heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool. In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, and radish and toss gently. Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside. Add the quinoa with the feta and parsley to the vegetables and fruit. Toss gently with the dressing and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.