A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Honey-Lime Quinoa and Grape Salad

Jump to Recipe | See more: Salads

Courtesy of Culinary.net/grapesfromcalifornia.com


  • Lime Vinaigrette:
  • ½ cup extra-virgin olive oil
  • ⅓ cup lime juice
  • 2 tablespoons honey
  • ¾ teaspoon sea salt
  • Freshly ground pepper, to taste
  • Salad:
  • 1 ½ cups quinoa
  • 2 cups vegetable broth
  • 2 cups grapes, halved
  • ½ cup red onion, minced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons jalapeno pepper, minced
  • 1 large firm ripe avocado, peeled, pitted and cut into bite-size pieces
  • ½ cup peanuts, chopped (optional)


To make lime vinaigrette: In medium bowl, whisk all ingredients, to taste.

To make salad: In fine-mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes, then fluff with fork and let cool. Transfer to large bowl. Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour. Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

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