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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A nice preparation for quinoa. The roasted grapes develop a really nice flavor and add a great dimension. I found this on a recipe card at the grocery. Ingredients:
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth |
1 cup quinoa |
2 cups red seedless grapes, halved |
2 tablespoons olive oil, divided |
2 tablespoons balsamic vinegar, divided |
4 ounces feta cheese, crumbled |
1/3 cup dried currant |
1/3 cup slivered almonds, coarsely chopped |
1/4 cup fresh parsley, chopped |
1 tablespoon shallot, finely diced |
Directions:
1. Preheat oven to 375°F.
2. Prepare the quinoa by bringing the chicken broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes. Fluff quinoa.
3. Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat. Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes. Allow to cool.
4. Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
5. Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined. Drizzle oil and vinegar mixture over quinoa and toss to coat.
6. Serve room temperature or chilled.
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