Grape and Quinoa Salad

Egg-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
High-Fiber
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Dish type
Dinner
Serves
6
Ready in
45 minutes*

Ingredients

  • 1 1/4 cups gluten-free, fat-free, low-sodium chicken broth
  • 1 cup quinoa
  • 2 cups seedless red grapes, halved
  • 2 tbsp. olive oil, divided
  • 2 tbsp. balsamic vinegar, divided
  • 4 oz. fat-free feta, crumbled (1 cup)
  • 1/3 cup dried Zante currants
  • 1/3 cup slivered almonds, coarsely chopped
  • 1/4 cup chopped fresh parsley
  • 1 tbsp. finely diced shallot

Directions

Prep Time
15 minutes
Cook Time
30 minutes*
Ready in
45 minutes*
  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.

Nutritional Information

Serving Size
1
Per Serving
Calories 280, Calories Fat 90, Total Fat 10g, Saturated Fat 1g, Cholesterol 10mg, Sodium 210mg, Carbohydrate 39g, Protein 12g
Serving Size1
Calories280
Calories Fat90
Calories (fat) extra32
Total Fat10g
Total Fat (extra)15
Saturated Fat1g
Saturated Fat (extra)5
Cholesterol10mg
Cholesterol (extra)3
Sodium210mg
Sodium (extra)9
Potassium453mg
Carbohydrate39g
Carbohydrate (extra)13
Fiber3g
Fiber (extra)12
Sugars15g
Protein12g
Omega30g
Vitamin A271IU
Vitamin A (extra)5
Vitamin C9mg
Vitamin C (extra)16
Iron3mg
Iron (extra)20