If you remember a couple of weeks ago, I made a pizza with champagne grapes as a delish topping. I froze the grapes for a snack and a second dish. I decided on a light, crunchy quinoa salad, that is easy to make and put in my husband’s lunch. Yes, most days I make my husbands lunch. I would everyday, however, some days I am running out the door.
Quinoa is an excellent source of protein, and is easy to cook and throw over a green salad or substitute for rice or pasta. If you have never tried it, it is similar to cous cous but with more of a crunch. It is a perfect blank canvas for your favorite foods. I love to add black beans, tomatoes, avocado and salsa with quinoa over a bed of lettuce. The options are endless.
- 1 cup of quinoa
- 1/2 cup of champagne grapes (regular grapes will do)
- 1 cup of almond
- 2 celery stalks chopped
- 2 apple pears diced
Soak and rinse 1 cup of quinoa. In a pot bring water and quinoa to a boil (lid on), then simmer for 15 minutes. Remove from heat and let it cool down with the lid on for about 3-6 minutes. Fluff and serve. Be sure to store it an air-tight container.
Honey Mustard Vinegarette
- 1/2 tablespoon honey
- 1/2 cup olive oil
- 1/2 tablespoon of Dijon mustard
- 1 1/2 tablespoons of white wine vinegar
- dash of salt & pepper
Begin whisking Dijon, vinegar, S&P, honey and then slowly add olive oil. Pour over quinoa salad and toss.