This delicious and refreshing Winter Quinoa and Holiday Grape Salad is the perfect lunch, dinner or side salad. This nourishing recipe is filled with a variety of greens, juicy Holiday grapes, hearty quinoa, and much more.
Course: Main Course, Salad
- ½ cup quinoa (measured dry)
- 1 ½ cups spinach
- 1 ½ cups arugula
- 2 cups Holiday grapes (sliced in half)
- ½ cup cucumbers (chopped)
- ⅓ cup red onion (diced)
- 1 apple (chopped)
- ⅓ cup walnuts (chopped or halved)
- 1 lemon (juice of)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- Black pepper (to taste)
- Start by rinsing your quinoa and cooking according to package instructions in a saucepan. (See substitutions for a quinoa cooking tip!)
- While your quinoa is cooking, wash all of your fruit and vegetables. Use a towel or paper towel to pat them dry.
- Using a sharp knife and cutting board, cut the Holiday grapes, cucumbers, red onion and apple.
- In a small bowl or measuring cup, whisk together the juice of the lemon, olive oil, balsamic vinegar and black pepper as the vinaigrette.
- Once your quinoa is done, add the quinoa, spinach, arugula, Holiday grapes, cucumbers, red onion, apple and walnuts into a large mixing bowl.
- Pour over the vinaigrette, mix well and serve!
- Best way to cook quinoa:
- Rinse your quinoa: Quinoa has a natural coating called saponin, which can leave a bitter taste to the quinoa. By rinsing the quinoa, you remove that coating.
- Replace the water with broth: This works with any kind of broth (vegetable, chicken, beef, etc.) and you can replace it 1:1. This makes the quinoa more flavorful.
- Fluff it with a fork: Once the quinoa is done cooking, use a fork to fluff up the quinoa in the pot. This allows the quinoa to have a lighter texture, as opposed to being more dense.
- You can easily half this recipe to make a single serving bowl or you can double it to serve multiple people!
- This winter quinoa and Holiday grape salad can be prepped ahead of time with the vinaigrette on the side until ready to serve.
This recipe is very customizable, as long as you stick to replacing the ingredients one for one.
- Quinoa: This is a main part of the dish but farro would also work well. However, this recipe is gluten free using quinoa and by using farro, it is no longer gluten free. As for the kind of quinoa, either white, red or a blend of both can be used.
- Greens: Feel free to substitute any greens of your choice, as long as you stick to the right measurements. This recipe calls for a total of 3 cups of greens between the spinach and arugula, so 3 cups total of any greens will work!
- Apple: Pears can be easily substituted as a similar flavor to the recipe
- Walnuts: For this recipe, almost any nut or seed can be replaced by the walnuts. For the most similar flavor profile, I recommend sticking to walnuts, pecans, almonds or pumpkin seeds.