Fresh Grape & Herb Quinoa Salad

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 2 cups red seedless grapes
• 1 English cucumber
• 2 medium late-season tomatoes
• ½ cup fresh basil leaves
• ¼ cup fresh mint leaves
• 2 tbsp fresh dill fronds
• ⅓ cup toasted pine nuts
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• ¾ tsp kosher salt
• ¼ tsp black pepper
• ½ cup crumbled goat cheese

Instructions

1. 1Rinse the quinoa thoroughly under cold water until the water runs clear. Combine with the measured water and salt in a small saucepan.
2. 2Bring to a boil, cover, reduce heat to low, and simmer 15 minutes until the liquid is absorbed and the germ rings are visible. Remove from heat and steam, covered, 5 more minutes.
3. 3Fluff the quinoa with a fork and spread it on a sheet pan to cool completely so the salad stays light and separate.
4. 4While the quinoa cools, halve the grapes. Dice the cucumber into small cubes and chop the tomatoes into bite-size pieces, discarding excess seeds if very juicy.
5. 5Roughly chop the basil, mint, and dill. In a large bowl whisk the olive oil, lemon juice, lemon zest, salt, and pepper into a bright dressing.
6. 6Add the cooled quinoa, grapes, cucumber, tomatoes, and all the herbs to the bowl. Toss gently but thoroughly so every grain is coated.
7. 7Fold in the toasted pine nuts and most of the goat cheese, reserving a little cheese for garnish. Taste and brighten with extra lemon if desired.
8. 8Spoon into four lunch containers or a serving platter. Top with remaining goat cheese and an extra grind of pepper. Chill at least 20 minutes or up to 2 days for peak flavor.