Summer Cookouts with TLS

By: Sue Pasqual

When it comes to summer cookouts, it is easy to stay on track with your TLS program.  One of the best tips is to always have a healthy meal or TLS nutrition shake before the party to ensure you feel full before you arrive.  Another tip is to always bring something you know is TLS approved.  Instead of asking the host what your should bring, simply state “I am going to bring…”.  At your next cookout, bring this delicious and refreshing salad.  It is sure to be a fan favorite:

Warm Grapefruit and Quinoa Salad

Serves 4

1/8 tsp pepper

3 cups grapefruit, with juice (about 3 grapefruits)

¼ cup sunflower seeds

½ tsp white wine vinegar

½ cup red onion

4 cups baby spinach

¼ cup low fat feta cheese

1 cup quinoa

2 TBSP olive oil

Cook quinoa as directed.  Remove from heat and let sit covered 5-10 minutes (all water should be absorbed).  Meanwhile, combine spinach and red onion in a large bowl.  Slice the top and bottom off the grapefruit so you can see the pulp.  Stand grapefruit upright, and with a small paring knife, slice off rind from top to bottom, following the curve of the fruit and removing all white pith.  Hold one peeled grapefruit over a bowl and remove sections by slicing next to membranes toward the center.  Let any juice collect in the bowl and set grapefruit sections aside.  Repeat with second fruit.  Remove about 2/3 of the sections from the 3rd fruit and squeeze remainder over bowl.  Using a fork, scoop out any seeds or pulp.  Combine 2 TBSPs of the grapefruit juice with canola oil and vinegar in a sealed jar with a pinch of salt and shake well until dressing is emulsified.  Pour about ¾ of the dressing over the spinach and onion mixture, season with pepper and toss well.  Divide the spinach mixture among  4 plates, top each one with 1/4th of the quinoa and grapefruit sections and toss gently.  Sprinkle sunflower seeds and feta over the top.  Drizzle with remaining dressing and serve.