DIRECTIONS

Rinse quinoa in a fine mesh strainer; drain well. Bring broth and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and let cool. Transfer to a large bowl. Whisk together all dressing ingredients in a medium bowl and pour over quinoa; stir well to coat. Add grapes, onion, cilantro, and jalapeno pepper; cover and chill for at least 1 hour. Lightly stir in avocado and transfer to a decorative bowl. Sprinkle with nuts, if desired.

Ingredients

Salad

1 1/2 cups quinoa
2 cups vegetable broth
2 cups halved Grapes from California
1/2 cup minced red onion
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeno pepper
1 large firm but ripe avocado, peeled, pitted, and cut into bite-size pieces
1/2 cup chopped peanuts

Lime Vinaigrette

1/2 cup extra-virgin olive oil
1/3 cup lime juice
2 tablespoons honey
3/4 teaspoon sea salt
Freshly ground pepper to taste

DIRECTIONS

Rinse quinoa in a fine mesh strainer; drain well. Bring broth and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and let cool. Transfer to a large bowl. Whisk together all dressing ingredients in a medium bowl and pour over quinoa; stir well to coat. Add grapes, onion, cilantro, and jalapeno pepper; cover and chill for at least 1 hour. Lightly stir in avocado and transfer to a decorative bowl. Sprinkle with nuts, if desired.

Notes

Salad may be prepared up to 2 days ahead without avocado and peanuts, and stored covered in the refrigerator. Add avocado and peanuts just before serving.

This is a Clean-eating recipe

This is a Dairy-free recipe

This is a Gluten-free recipe

This is a Healthy-fats recipe

This is a Vegetarian recipe

This recipe supports heart health

This recipe supports brain health

This recipe supports colon health

This recipe supports immune health

Servings

Makes 6 (1 1/3 cup) servings.

Nutritional Information

Nutritional analysis per serving: 520 Calories; Protein 10 g; Carbohydrate 52 g; Fat 32 g (55% Calories from Fat); Saturated Fat 4.5 g (8% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 490 mg; Fiber 7 g.