grape and quinoa salad

This is compliments of Meijer! I found this recipe in the produce section.


1 1/4 cups chicken broth

1 cup quinoa

2 cups seedless, red grapes, halved

2 tablespoons olive oil

2 tablespoons balsamic vinegar

4 ounces feta cheese (1 cup)

1/3 cup dried Zante currants

1/3 cup slivered almonds, coarsely chopped

1/4 cup chopped fresh parsley

1 tablespoon finely diced shallot

  • In a medium saucepan bring broth to boiling over medium-high heat. Stir in quinoa and reduce heat to low. Cook covered 15 to 20 minutes or until quinoa is tender. Remove from heat and fluff with fork set aside.
  • Preheat oven to 375 degrees. Place grapes in a large bowl. Drizzle with 1 teaspoon of the oil and a tablespoon of the vinegar, toss to coat. Spread grapes in single layer on a rimmed baking sheet. Bake 10-12 minutes stirring once. Remove from oven and let cool completely.
  • In a large bowl combine quinoa, grapes, feta, currants, almonds, parsley and shallot. In a small bowl whisk together remaining oil and vinegar. Drizzle over quinoa mixture, toss to coat. Serve.