Honey-Lime Quinoa and Grape Salad

Courtesy of Culinary.net/grapesfromcalifornia.com

Ingredients

• Lime Vinaigrette:
• ½ cup extra-virgin olive oil
• ⅓ cup lime juice
• 2 tablespoons honey
• ¾ teaspoon sea salt
• Freshly ground pepper, to taste
• Salad:
• 1 ½ cups quinoa
• 2 cups vegetable broth
• 2 cups grapes, halved
• ½ cup red onion, minced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons jalapeno pepper, minced
• 1 large firm ripe avocado, peeled, pitted and cut into bite-size pieces
• ½ cup peanuts, chopped (optional)

Directions

To make lime vinaigrette: In medium bowl, whisk all ingredients, 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.

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