A Perfect Marriage

Food marriage, that is.

I have not one but TWO recipes for you! The sudden blue skies must be going to my head a bit.

Last night’s dins was effortless and exactly the way I wanted to end my sunny afternoon of playing outside with my camera.

Is that pretty or what? The quinoa and grapefruit salad was light and refreshing but definitely only for grapefruit lovers! If you aren’t so into the bitterly sour flavor, you may be able to omit the grapefruit zest or use a sweeter variety. I had no idea that ginger and grapefruit would be such a perfect match but it was such a unique flavor combination – bitter in the best way possible with a hint of spice and sweetness.

I also had balsamic roasted asparagus (the vegetable that just screams spring) with smoke salmon. You know how I feel about roasted veggies so I’m pretty sure I don’t even need to say it but…I was in heaven. The salmon and asparagus married beautifully but you could eat the veggies all on their own or with any other meal you like!

Quinoa and Grapefruit Salad

serves 2


  • 1 red grapefruit, peeled and cut into bite-size segments
  • 1 cup quinoa, cooked and cooled (I used a mix of red and white)
  • 1 teaspoon of olive oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon grapefruit zest


  • To prepare the quinoa, combine the quinoa with 2 cups of water in a small pan and cook for about 20 minutes, or until all of the water has been absorbed. (If these are poor instructions, please don’t attack! I used my rice cooker…) When finished, place in a bowl in the refrigerator to cool quickly.
  • Meanwhile, “skin” the grapefruit (be sure to save some rind for the zest!) and clean up the segments of all of the nasty, bitter white bits. Slice into bite-size segments.

  • Grate your ginger and grapefruit zest and combine with the olive oil in a small saute pan. Warm over a medium flame for about 2 minutes and then remove from the heat.
  • When the quinoa is cooled, toss together with the grapefruit and grapefruit ginger dressing.

Balsamic Roasted Asparagus (with Smoked Salmon)

I made enough for 2 but just roast as many spears as you want!


  • asparagus, washed and trimmed of the thick, woody ends
  • olive oil
  • balsamic vinegar
  • kosher salt


  • Preheat the oven to 400*.
  • Clean and trim the asparagus.

  • Place the asparagus on a large baking sheet and drizzle with the oil and vinegar and sprinkle with a bit of salt. Toss to coat evenly.
  • Roast for about 10 minutes or until the asparagus is easily pierced with a fork.
  • If using salmon, wrap a small length of fish around the center of each spear.

To quote Ina Garten, how easy is that?


4 Comments to “A Perfect Marriage”

  1. Your pictures are beautiful. šŸ™‚

  2. Haha thank you! It was a long time coming! I was driving my friends nuts asking them “this one” or “this one.”

    So I keep seeing all of these posts about quinoa. Where would you go about finding it?

  3. Quinoa seems to be popping up everywhere these days. The white variety is probably at any major supermarket and is definitely at Trader Joe’s. The red and white are in the bulk bins at Whole Foods and places of the like!

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