Honey-Lime Quinoa and Grape Salad

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Honey-Lime Quinoa and Grape Salad

Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 cups per serving)

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

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, ripe avocado, peeled, pitted and cut into bite-size pieces
1/2 cup chopped peanuts (optional)

To make lime vinaigrette: In medium bowl, whisk olive oil, lime juice, honey, sea salt and pepper, to taste.

To make salad: In fine mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes then fluff with fork and let cool. Transfer to large bowl.

Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour.

Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

 

Source: California Table Grape Commission