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Quinoa salad with roasted grapes and feta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in a vibrant vegetarian quinoa salad bursting with sweet grapes and nectarines, complemented by crunchy celery and almonds.
Ingredients:
  • 75.08 gm olive oil, divided
  • 250.00 ml white quinoa
  • 62.50 ml white wine vinegar
  • 1000.00 ml red grapes
  • 62.50 ml marsala
  • 4 stalks celery, thinly sliced on the bias
  • 4 spring onions, sliced
  • 100g rocket
  • 2 white nectarines, pitted, sliced
  • 80g Greek feta
  • 125.00 ml toasted almonds, coarsely chopped
Instructions:
  • In a medium saucepan over medium-high heat, warm 2 teaspoons of oil. Toast the quinoa for about 3 minutes. Pour in 1 2/3 cups of water, bring to a boil, cover, and simmer over medium-low heat for 15 minutes until the liquid is absorbed. Remove from heat, uncover, and let it cool completely.
  • Whisk vinegar and 1/4 cup oil in a small bowl until blended. Season vinaigrette to taste with salt and pepper.
  • In a large heavy frying pan over medium heat, heat the remaining oil. Add grapes and cook, tossing often, for about 10 minutes until softened and starting to caramelize. Remove from heat and stir in the marsala.
  • In a big bowl, combine the cooled quinoa with the celery and spring onions. Mix gently with just the right amount of vinaigrette to coat everything; save some vinaigrette for later drizzling.
  • Plate the rocket evenly among 4 dinner plates. Arrange the quinoa and nectarines on top of the rocket. Distribute the grapes and their liquid over the salads. Crumble the feta cheese over each salad and sprinkle with almonds. Finish by drizzling the reserved vinaigrette over the salads before serving.

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