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.
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Quinoa Salad with Grapes and Pine Nuts
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A vibrant quinoa salad bursting with sweet and savory flavors. Perfect as a light lunch or a refreshing side dish.
Ingredients
- 2 cups (473 ml) low sodium chicken or vegetable stock
- 1 cup (237 ml) quinoa
- 1 cup (237 ml) green grapes, halved
- 0.5 cups (118 ml) red grapes, halved
- 0.5 cups (118 ml) blueberries
- 0.75 cups (178 ml) pine nuts, toasted
- 2 tablespoons chopped fresh parsley
- 0.5 cups (118 ml) blue cheese, crumbled
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper
Instructions
- 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 the stove and let sit, covered, for 5 minutes.
- Place the 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 together 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.
Notes
- For a nuttier flavor, lightly toast the pine nuts in a dry pan before adding to the salad.
- If you don’t have blue cheese, feta or goat cheese make excellent substitutes.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. The quinoa will absorb some of the dressing, so it may be slightly wetter than when initially made.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 15
Frequently Asked Questions
Do I need to toast the pine nuts before adding them to the salad?
Toasting is worth the extra few minutes. It deepens their flavor and adds a light crunch that raw pine nuts lack. Just watch them closely in a dry pan since they burn quickly.
What type of grapes work best, and should they be halved?
Seedless red or green grapes both work. Halving them makes the salad easier to eat and lets their juice mingle with the dressing. Red grapes add a bit more sweetness against the quinoa. 
How far ahead can I make this salad?
The quinoa can be cooked and cooled in advance, and the salad holds well for a few hours after assembling. Add the pine nuts just before serving so they stay crunchy.
