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.
Ingredients:
- 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
- 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 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.
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