We love the color and texture of red quinoa, but regular quinoa also works well.
1 2/3 cups water
1 cup red quinoa
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
20 seedless red grapes, halved
How to Make It
Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Place quinoa in a bowl. Add parsley, vinegar, olive oil, kosher salt, and grapes, stirring to combine.
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This is an awesome recipe with a couple minor adjustments: I use a raspberry flavored balsamic (found at Wal-Mart) and I use about 1/8 c of chopped walnuts instead of the oil. Sweet, crunchy, and flavorful (and best served cold). Great light snack or side, perfect for a picnic!
I made this without adding the parsley as I am not a huge fan of parsley. I used tri-color quinoa and I tried it after everything was combined and the balsamic was a little strong. So I had it chilled for lunch the next day. It was tasty, but would be better as a side. I will make this again.
This was really good, super easy to make and very pretty on the plate. I used regular quinoa instead of red and it turned out fantastic! I substituted this for the polenta in another CL recipe, Salmon with Polenta and Warm Tomato Vinaigrette. Delicious :)
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