A delicious and refreshing quinoa salad with crumbled feta, fresh grapes, blueberries, and cucumbers tossed in a simple vinaigrette.
Servings: 6-8 servings
1/2cupuncooked red quinoa
1/2cupuncooked white quinoa
2cupsvegetable or chicken broth
1/2cuphalved green seedless grapes
1/2cuphalved red seedless grapes
2tbspred wine vinegar
1tspdijon mustardgluten-free, if needed
1/4cupextra virgin olive oil
salt and pepperto taste
In a medium saucepan, combine the quinoa and broth. Heat over medium and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, or until liquid is absorbed. Transfer quinoa to a bowl and fluff with a fork. Set aside to cool.
In a small bowl, whisk the red wine vinegar and mustard together. Slowly pour in the olive oil, whisking vigorously as you do. Season vinaigrette to taste with salt and pepper.
Place the blueberries, feta, cucumber, and grapes in a large bowl. Pour the cooled quinoa over top. Add the vinaigrette and toss gently to coat and combine the ingredients. Season to taste with additional salt and pepper.
Serve immediately, or cover and chill in the refrigerator prior to serving.
You can certainly adjust the quantities of fruit, adding more or less according to preference and taste.