Honey-Lime Quinoa and Grape SaladJump 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
- 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.