Quinoa Salad with Mango, Grapes and Pine Nuts
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.
Servings: 6
Calories: 350kcal
Ingredients
- 2 cups low sodium chicken or vegetable stock
- 1 cup quinoa
- 1 cup mango cubes
- 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
- 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 the mango, 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.
Nutrition
Serving: 1/6 of recipe | Calories: 350kcal | Carbohydrates: 27.3g | Protein: 10.1g | Fat: 23.7g | Saturated Fat: 4.2g | Cholesterol: 8mg | Sodium: 744mg | Fiber: 3.2g | Sugar: 6g