Description
A cool, refreshing and delicious fruit and quinoa salad with grapes, blueberries, pine nuts and an apple cider vinaigrette will be a welcome addition to any menu.
Ingredients
Units
Scale
- 2 cups low sodium chicken or vegetable stock
- 1 cup quinoa
- 1 cup green grapes (halved)
- 1/2 cup red grapes (halved)
- 1/2 cup blueberries
- 3/4 cup pine nuts (toasted)
- 2 tablespoons chopped fresh parsley
- 1/2 cup blue cheese (crumbled)
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground 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.
- Turn off the heat and leave the pot covered. Let the quinoa sit for 5 minutes.
- Place cooked quinoa in a large bowl and cool completely.
- To the bowl with the quinoa, add both types of grapes, blueberries, pine nuts, parsley, and blue cheese.
- In a small bowl, whisk the apple cider vinegar and mustard. Slowly whisk in the olive oil. 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 6 g
- Sodium: 744 mg
- Fat: 23.7 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 27.3 g
- Fiber: 3.2 g
- Protein: 10.1 g
- Cholesterol: 8 mg