Roasted Grape & Quinoa Salad
Oven-cooked quinoa and grapes meet cucumber, feta and honey-Dijon dressing.
Cooking time ≈ 40 min
Estimated nutrition · Per serving
≈ 500 kcal · Protein 11 g · Carbs 38 g · Fat 36 g
Ingredients
- For the baked quinoa
- ½ cup quinoa, rinsed
- 1½ cups water
- Salt, to taste
- 1–2 tbsp olive oil
- For roasting
- 1 small bunch red grapes, divided into smaller clusters
- For the salad
- 1 medium cucumber, roughly chopped or lightly smashed
- 1 small shallot, thinly sliced
- A handful of toasted pine nuts
- A small block of feta, crumbled
- A few basil leaves (optional)
- Honey-Dijon Lemon Dressing
- Juice of ½ lemon
- 3–4 tbsp olive oil
- 1 tsp Dijon mustard
- ½–1 tsp honey
- Freshly ground black pepper
- Salt, to taste
Method
- Put rinsed quinoa, water, salt and oil in a baking dish. Place grape clusters over it and add optional extra oil.
- Bake at 190°C / 375°F until quinoa is tender and grapes are softened; the source gives no fixed cooking time.
- Chop cucumber, slice shallot and toast pine nuts. Whisk together all dressing ingredients.
- Serve warm quinoa with grapes, cucumber, shallot, feta, pine nuts and optional basil. Spoon dressing over.