Grape and Quinoa Salad

Submitted by Starrynews

"A nice preparation for quinoa. The roasted grapes develop a really nice flavor and add a great dimension. I found this on a recipe card at the grocery."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 295.73 ml chicken broth or 295.73 ml vegetable broth
• 236.59 ml quinoa
• 473.18 ml red seedless grapes, halved
• 29.58 ml olive oil, divided
• 29.58 ml balsamic vinegar, divided
• 113.39 g feta cheese, crumbled
• 78.78 ml dried currant
• 78.78 ml slivered almonds, coarsely chopped
• 59.14 ml fresh parsley, chopped
• 14.79 ml shallot, finely diced

directions

1. Preheat oven to 375°F.
2. 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.
3. 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.
4. Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
5. 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.
6. Serve room temperature or chilled.

Reviews

[FLKeysJen]

Very unusual - the roasted grapes are delicious. This would be perfect to chill and take to a potluck. As an entree, this would only serve four people.

 

[COOKGIRl]

I used red quinoa instead of standard and for that reason switched red grapes for green. I forgot to buy feta, but had some delicious Spanish manchego on hand luckily. A different way to eat quinoa and I think an ideal salad for summer entertaining. Tasted best for us at room temperature. The leftover liquid from baking the grapes was like nectar! Served over a bed of fresh arugula. Reviewed for Veg Tag/April.