This salad is perfect served with salmon. The grapes take on a whole new intensified flavour once they have been roasted, and in contrast to the toasted crunchy walnuts – this is a taste sensation. I made this dish this past weekend, as a friend hosted a thanksgiving dinner that we attended.
Serves 4 (6-8 as a side)
YOU WILL NEED:
1 cup white quinoa
1 cup seedless grapes
3 diced stalks celery
1/2 cup toasted walnuts
bunch fresh parsley chopped
1/4 cup currants
1/2 diced red onion
himalayan sea salt
cracked black pepper
4 tbsp olive oil
2 tbsp organic apple cider vinegar
Soak and rinse the quinoa in filtered water. Cook in a pot with 2 & 1/2 cups of filtered water on a med-high heat until boiling. Cover and simmer on low for 15 mins. Take off the heat and leave aside.
*check the quinoa – if the water fully dissipates before cooking time is complete, you may need to add a little more.
In a large bowl, combine all of the ingredients – except the quinoa.
Pour the dressing over the warm quinoa and mix through. Season with himalayan sea salt and cracked black pepper.
Toss the quinoa into the large bowl and mix all of the ingredients through.
Serve as a side or as a main vegetarian dish.