Ingredients :

• Florida Grapefruit — Sweeter and less bitter than classic grapefruit. Its pink flesh is meaty, juicy, almost sweet. If you can’t find them, an ordinary pink grapefruit works just fine—taste it first and slightly adjust the dressing if it’s too acidic.
• White Quinoa — White or golden, both work. What matters: it must be well-drained before going into the oven, otherwise it steams instead of browning. Leave it in the colander for a good 10 minutes, or pat it dry with a clean cloth.
• Dill — The herb that makes all the difference here. Its slightly anise-like, almost lemony scent pairs with grapefruit in a surprising way. If you really don’t like dill, fresh mint can replace it—but it changes the identity of the dish.
• Smoked Paprika — Not ordinary sweet paprika—the smoked kind. It brings a depth to the dressing that makes the whole thing much more interesting. You can easily find it in supermarkets, spice aisle, sometimes labeled ‘pimentón de la Vera’.