A nourishing recipe made with year-round ingredients, and best enjoyed when arugula is fresh and peppery, this easy recipe is the perfect lunch or lite dinner.
•1 1/2 Cups Atlantic Sea Farms Fermented Seaweed Salad
•2 Cups prepared and cooled Quinoa (follow instructions on Quinoa packaging)
•4 Cups Arugula
•1 Medium Sweet Potato, peeled, and cut into 1” pieces
•Juice and pulp from 1/2 of medium sized grapefruit. Section the fruit from other half and reserve.
•2 Tablespoons Extra Virgin Olive Oil for dressing, 2 tablespoons for cooking sweet potato
•1/2 Cup fresh herbs like parsley, cilantro, basil or your choice
•Salt to taste
-Heat grill to medium-high
-Place cut sweet potato on sheet of tinfoil, drizzle with about 2 tablespoons of olive oil and a pinch of salt. Neatly wrap with foil, flip packet and neatly wrap with another sheet to make air tight.
-Place packet on grill and close lid. Cook for 5-8 minutes, flip, repeat and check potatoes for tenderness. If still hard, repeat cooking cycle. Remove from grill and allow packet to cool then open.
-For vinaigrette, cut grapefruit in half along the mid section, squeeze juice and pulp into small mixing bowl. Add 2 tablespoons of olive oil, juice from one lemon and salt to taste.
-Mix 1 tablespoon of vinaigrette with quinoa and 1/2 cup of Fermented Seaweed Salad. Toss lightly with arugula and divide between 4 bowls or plates.
-Garnish each with sweet potato, sectioned grapefruit, remaining Fermented Seaweed Salad, herbs and drizzle with vinaigrette.
Recipe by Brett Cary
Photography by Natalya DeSena