Bring the water to a boil in a saucepan, then lower the heat and lower the quinoa.
Cover with a lid and cook at low for 15-20 minutes, until the quinoa has absorbed all the water.
In the meantime, peel the grapefruits live and divide them into wedges and then in half.
Wash the song and clean the litchis: cut the end off the side of the stem, then extract the pulp from the peel and open the pulp to remove the core.
Shell the quinoa with a fork, then let it cool in a cold container.
Then also add songino, litchis and grapefruit.
Just before serving, season with salt and balsamic vinegar.
The quinoa and grapefruit salad is ready, once seasoned, serve immediately.
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