It was late in the afternoon yet I hadn’t eaten lunch, and dinner seemed far off. A kitchen raid was in order. A quick look earlier had yielded nothing. Yet when the stomach demands, “nothing” can become something. A grapefruit, some jarred roasted red bell peppers, some leftover blue cheese — it was coming together into a light salad with bright flavors. How about some crunch? Aren’t their pistachios in the freezer?
Altogether it was a surprisingly good stone soup of a salad, definitely worth writing down to repeat. In this case, the citrus and pepper salad is bolstered by a cooked grain — quinoa, because it cooks quickly, but farro would be great if you have more time. Likewise, if you have time to roast fresh bell peppers yourself, the flavor will be deeper and fresher than the jarred.
Grapefruit, Roasted Pepper and Grain Salad
Prep: 10 minutes; Cook: 25 minutes; Makes: 2 servings
1 cup water
1/2 teaspoon salt
1/2 cup white, red or black quinoa, well rinsed
2 red grapefruit
2 tablespoons olive oil
1 clove garlic, minced
3 jarred roasted bell peppers, rinsed, sliced in 1/2 -inch strips
2 ounces Gorgonzola
1 ounce pistachios
Honey, optional
2 tablespoons chopped basil or parsley
Heat the water and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat; stir in the quinoa. Cover; lower heat to a simmer. Cook until quinoa is tender, 20 minutes.