Warm Grapefruit And Quinoa Salad

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SHAPE Magazine

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Ingredients

4 6-ounce tilapia fillets

½ cup slivered blanched almonds

¼ cup dry roasted sunflower seeds

2 lemons

3 limes

2 fennel bulbs

1 red bell pepper

8 scallions

2 navel oranges

1 medium orange

6 ounces baby spinach leaves

1 medium red onion

3 pink or white grapefruit

1/3 cup golden raisins

¾ cup quinoa

2 large eggs, lightly beaten

3 ounces feta, crumbled

1½ teaspoons ground ginger

granulated sugar

all-purpose flour

unsalted butter

powdered sugar

Salt

freshly ground black pepper

olive oil

honey

white wine vinegar

canola oil

fresh orange juice

Cooking spray

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