Food recipes
Grape and Quinoa Salad
Grape and Quinoa Salad Ingredients: soup, vegetable broth, ready to serve quinoa, uncooked grapes, red or green (european type, such as thompson seedless), raw oil, olive, salad or cooking vinegar, balsamic cheese, fe...
Grape and Quinoa Salad
Ingredients:
soup, vegetable broth, ready to serve
quinoa, uncooked
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
cheese, feta
currants, zante, dried
nuts, almonds
parsley, fresh
shallots, raw
Directions:
Preheat oven to 375F.
Prepare the quinoa by bringing the chicken broth to a boil.
Add quinoa, reduce heat to low, and cover.
Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes.
Fluff quinoa.
Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat.
Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes.
Allow to cool.
Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined.
Drizzle oil and vinegar mixture over quinoa and toss to coat.
Serve room temperature or chilled.
Ingredients:
soup, vegetable broth, ready to serve
quinoa, uncooked
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
cheese, feta
currants, zante, dried
nuts, almonds
parsley, fresh
shallots, raw
Directions:
Preheat oven to 375F.
Prepare the quinoa by bringing the chicken broth to a boil.
Add quinoa, reduce heat to low, and cover.
Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes.
Fluff quinoa.
Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat.
Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes.
Allow to cool.
Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined.
Drizzle oil and vinegar mixture over quinoa and toss to coat.
Serve room temperature or chilled.