DIRECTIONS

Rinse the quinoa in a fine-mesh sieve. Put it in a medium saucepan with the water and bring it to a boil; reduce the heat and simmer, covered, for 12 minutes. Remove from the heat and let stand for 10 minutes. Remove the cover and fluff with a fork. Cover and refrigerate until chilled.

Stir together the quinoa, grapes, cheese, lemon juice, and mint in a large bowl. Top with green onions, if desired.

Ingredients

1 cup quinoa
1 1/3 cups water
1 cup red seedless California grapes
1/2 cup crumbled feta cheese
1/2 cup fresh lemon juice
8 fresh mint leaves, coarsely chopped
sliced green onion tops (optional garnish)

DIRECTIONS

Rinse the quinoa in a fine-mesh sieve. Put it in a medium saucepan with the water and bring it to a boil; reduce the heat and simmer, covered, for 12 minutes. Remove from the heat and let stand for 10 minutes. Remove the cover and fluff with a fork. Cover and refrigerate until chilled.

Stir together the quinoa, grapes, cheese, lemon juice, and mint in a large bowl. Top with green onions, if desired.

Notes

Recipe created by Patricia Bannan, MS, RD, for the California Table Grape Commission

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe

Servings

makes 4 servings

Nutritional Information

Nutritional analysis per serving (without onions): Calories 228; Protein 8 g; Carbohydrate 36 g; Fat 6 g (25% Calories from Fat); Cholesterol 17 mg; Sodium 222 mg; Potassium 400 mg; Fiber 3 g.