Parmesan Spinach Quinoa and Grapefruit Avocado Salad

I made dinner last night using two recipes I found in a coupon book from my local grocery store. Go Giant! I changed the recipes slightly but can’t take credit for the main idea.

dinner 1-6-2014

Parmesan Spinach Quinoa and Pan Seared Mahi Mahi


  • 1 cup quinoa
  • 2 cups water (with 2 vegetable bouillon cubes)
  • TONS of freshly cracked black pepper
  • ~2 tbsp. Mediterranean olive oil blend
  • 3 cloves garlic, chopped
  • 1 small yellow onion, chopped
  • 4 big handfuls of fresh spinach, chopped
  • 1/2 lemon
  • 3/4 shredded Parmesan cheese

To cook the quinoa, combine the quinoa, water, bouillon cubes, and black pepper in a pot. Bring to a boil, then lower the heat and cover for 15 minutes. While the quinoa is cooking, sauté onion and garlic in olive oil until soft. Add the spinach until wilted. Combine the quinoa and veggies and add the lemon juice and cheese.


  • 2 fillets of fresh or frozen (defrosted) Mahi Mahi
  • 2 tbsp. salted butter
  • Salt
  • Freshly cracked black pepper
  • Lemon

After removing the veggies from the pan (from the quinoa dish), melt 2 tablespoons of butter over medium, medium-high heat. Rinse fillets under water and pat dry with paper towels. Season the fish liberally, on both sides, with salt and pepper. Once pan is hot, place fish down in the pan and cover. Don’t touch the fish for 5 minutes – this will ensure a good crust. After 5 minutes, squeeze a lemon over the fish and flip it over. Cook for 5-7 minutes on this side, depending on the doneness of the fish.

The dishes should be served with plenty of fresh lemon and pepper!

quinoa and mahi

To make the grapefruit avocado salad, start with a lettuce base. We used fresh spinach and romaine but you can use whatever you prefer. You will need to use a good chefs knife to cut the grapefruit sections. Place the grapefruit on one end and use the knife to peel the skin and pith (the bitter white stuff). Take your time because it starts to get pretty juicy and slippery. Once you have peeled the grapefruit, hold it in your hand and cut in between the membranes (or sections). This will give you clean, beautiful segments of grapefruit. You can leave the segments whole or cut them into chunks like I did.

Serve with a champagne vinaigrette (Trader Joe’s has a great one) and…you guessed it – plenty of black pepper!

grapefruit avocado salad

We served the meal with a Louis Jadot Beaujolais-Villages. Here is what they say about this particular wine:

Strong red purple colour. Fresh red fruits on the nose with a hint of dark cherry. Slightly spicy with a touch of grey pepper, liquorice and a touch of rose flower. The whole wine is very well balanced with a nice acidity and the tannins presence on the finish invites food pairing such as with Terrines, Charcuteries, Grilled red meat, white fish, cheese or simply as the sole wine of a meal.


This was the lightest-tasting red wine I’ve ever had. We were so surprised how well it complemented the fish and quinoa that we ended up drinking the whole bottle! Yum! Great meal, great wine.


Have you ever tried a Beaujolais? What was the last pleasant surprise you had?

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