A light yet filling dish, quinoa salad with grapes and pine nuts is loaded with bold flavors. It can be served as a side dish or an entrée option for vegetarians.
By Amy Casey
Quinoa Salad with Grapes and Pine Nuts is an appealing dish with its many textures and flavors. The nutty and tender cooked quinoa contrasts with the sharp bite of the blue cheese, the crunch of the pine nuts, and the sweet and juicy red and green grapes. A light vinaigrette made with apple cider vinegar, Dijon mustard and extra virgin olive oil adds just a touch of zing without overwhelming the other ingredients in the salad.
- 2 cups low sodium chicken or vegetable stock
- 1 cup quinoa
- 1 cup green grapes, halved
- ½ cup red grapes, halved
- ½ cup blueberries
- ¾ cup pine nuts, toasted
- 2 tablespoons chopped fresh parsley
- ½ cup blue cheese, crumbled
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- In a medium sized saucepan, combine the stock and quinoa and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until the stock is nearly absorbed and the quinoa is tender. Remove from stove and let sit covered for 5 minutes. Place cooked quinoa in a large bowl and cool completely.
- Add both types of grapes, blueberries, pine nuts, parsley, and blue cheese to the cooled quinoa. In a small bowl, whisk the apple cider vinegar and mustard. Slowly whisk in the olive oil and season to taste with salt and pepper. Add the vinaigrette to the quinoa salad and gently toss to coat. Season to taste with salt and pepper. Serve chilled or at room temperature.
Amy Casey, of northern New Jersey, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.