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Quinoa salad with grapes and celery

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Ingredients for 2 servings:

  • 170 g quinoa
  • 200 g grapes, red or blue
  • 2 stalk(s) Celery
  • some walnut kernels, roasted
  • 2 tbsp orange juice
  • 1 tbsp Balsamic vinegar, white
  • 1 tsp agave syrup
  • salt and pepper
  • 1 ½ tbsp extra virgin olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Rinse the quinoa thoroughly with water and cook according to the package instructions. Drain and let cool. For the dressing, combine the orange juice and balsamic vinegar with salt, pepper, and agave syrup, then whisk in the oil. Wash the grapes, remove the stems, and halve them. Trim and wash the celery, then thinly slice them. Mix the quinoa, grapes, and celery with the dressing and season to taste. Sprinkle with the coarsely chopped walnuts and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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