Grape And Quinoa Salad Recipes

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GREEN GRAPE AND AVOCADO QUINOA SALAD



Green Grape and Avocado Quinoa Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

Zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 cups cooked quinoa, cooled
2 cups green grapes, halved
1 1/2 cups diced cucumbers
1/2 cup fresh mint, roughly chopped
1/2 cup fresh parsley, roughly chopped
4 scallions, white and light green parts, sliced
1 avocado, diced

Steps:

  • In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
  • Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.

GRAPE AND QUINOA SALAD



Grape and Quinoa Salad image

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.

Provided by Starrynews

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup quinoa
2 cups red seedless grapes, halved
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar, divided
4 ounces feta cheese, crumbled
1/3 cup dried currant
1/3 cup slivered almonds, coarsely chopped
1/4 cup fresh parsley, chopped
1 tablespoon shallot, finely diced

Steps:

  • Preheat oven to 375°F.
  • 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.

Nutrition Facts : Calories 303.8, Fat 13.9, SaturatedFat 4.2, Cholesterol 17.9, Sodium 385.6, Carbohydrate 36.9, Fiber 3.8, Sugar 15.2, Protein 10

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