Directions

1. In a medium saucepan bring broth to boiling over medium-high heat. Stir in quinoa; reduce heat to low. Cook, covered, 15 to 20 minutes or until quinoa is tender. Remove from heat and fluff with a fork; set aside.
2. Preheat oven to 375F. Place grapes in a large bowl. Drizzle with 1 teaspoon of the oil and 1 tablespoon of the vinegar; toss to coat. Spread grapes in one layer on a rimmed baking sheet. Bake 10 to 12 minutes, stirring once. Remove from oven; let cool completely.
3. In a large bowl combine quinoa, grapes, feta, currants, almonds, parsley and shallot. In a small bowl whisk together remaining oil and vinegar. Drizzle over quinoa mixture; toss to coat. Serve immediately, or cover and refrigerate until ready to serve.