Photo: Jason Wallis; Styling: Cindy Barr 
Serves 4 (serving size: about 3/4 cup)

We love the color and texture of red quinoa, but regular quinoa also works well.

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.

Chef's Notes

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Ratings & Reviews

DMKitten97's Review

August 25, 2014
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!

dinkydoo's Review

March 22, 2014
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.

JillPlotke's Review

February 10, 2014
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 :)