INGREDIENTS
1
medium ruby red grapefruit peeled, pith removed and torn into 1/2" pieces
1 cup
tri color quinoa
2 cups
arugula micro greens
1/3 cup
rough chopped roasted, salted almonds
1/4 cup
extra virgin olive oil
1 tbsp
honey (preferably raw)
1 tbsp
apple cider vinegar
1/4 tsp
sea salt
Maldon salt
fresh cracked black pepper