Hearty Quinoa Salad with Grapes and White Beans



Submitted content courtesy of Family Features

Servings: 12


2 cups (12 ounces) quinoa

2 cups vegetable stock

2 cups water

Lemon pepper dressing

1/2 cup white wine vinegar

1/2 cup lemon juice

2 tablespoons olive oil

1 clove garlic

1 1/2 tablespoons honey

1 1/2 teaspoons lemon peel, grated

1 teaspoon salt

1/2 teaspoon coarsely ground pepper


4 cups California grapes

2 cups Chinese pea pods, cut in 1-inch pieces

2 cups canned small white beans, drained

1 cup diced celery

1/4 cup minced cilantro

1/4 cup Anaheim peppers, chopped

12 lettuce leaves

Rinse and drain quinoa. In large saucepan, combine with broth and water. Bring to boil, reduce heat, cover and simmer 10-15 minutes. Drain any remaining liquid.

To prepare dressing, combine vinegar, lemon juice, oil, garlic, honey, lemon peel, salt and pepper; mix well. Add 1/2 cup of dressing to quinoa; mix well and cool.

Add grapes, pea pods, white beans, celery, cilantro and peppers to quinoa and mix well.

Refrigerate until ready to serve. Serve on lettuce leaves.

Current Morning Briefing Logo

Stay CURRENT with our daily newsletter (M-F) and breaking news alerts delivered to your inbox for free!

Select list(s) to subscribe to

By submitting this form, you are consenting to receive marketing emails from: Current Publishing, 30 S. Range Line Road, Carmel, IN, 46032, https://www.youarecurrent.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact