Ingredients 

For the salad:

1 cup quinoa
2 limes zested
3 pink grapefruit, peeled, white membranes remove and sliced
2 avocado, peeled and sliced
3/4 fennel bulb, cored and finely sliced with a mandolin
3 pink radishes, finely sliced with a mandolin
Crumbles of feta cheese (quantity to taste; I added about 4 to 5 tablespoons)
Chopped parsley, to serve

For the dressing:

Sea salt and pepper
Juice of 1 lime
3/4 teaspoon ginger peeled and finely grated
6 tablespoons rich olive oil
3 tablespoon low fat half and half

Directions

Rinse the quinoa and cook it with the lime zest, covered, in 2 cup salted water. When the water is absorbed, stop the heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, to let cool.

In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, radish and toss gently.

Make the dressing by adding ingredients in the following order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside.

Add the quinoa with the feta (to taste) and parsley to the vegetables and fruit.

Toss gently with the dressing and serve!

Serves 8.