This lemon quinoa with roasted grapes and walnuts is a sweet and savory salad packed with flavor.
Remember in middle school when you thought you were so cool and referred to everyone you didn’t like as a “poser”?
I’m sure I’m dating myself saying that because a coworker and I were just talking about how we’re now hiring people in my company that were born in the 90s and my jaw dropped about 5 feet from that realization.
Well if this was 1995, I’d be a poser.
The whole roasted grape thing is so totally not my idea. Stuffed inside of sweet potatoes they intrigued me. Smooshed with goat cheese in a sandwich they convinced me.
So, I decided to jump on the bandwagon because now it’s called being “inspired” and it’s totally cool. I can also hide behind the comfort of my computer screen instead of walking down the hall to some punk ass preteen glares and snide remarks.
The result was about as “poserish” as it gets. Part dessert, part side dish, part breakfast. Part sweet, part tart, part savory.
If quinoa was in style back in the mid 90s, this would’ve fit right in.
Slap some JNCO jeans (mine were about 4 sizes too big and purple) and hoop earrings on it and we would’ve been bff in my 1993 “I live in the suburbs but think I’m from the bronx” ghetto fab days.
This quinoa salad would go great alongside a protein — some grilled chicken or shrimp on top of the lemon quinoa with the roasted grapes would be perfect.
If you want a more “traditional” salad, try this mango quinoa spinach salad.
Lemon Quinoa with Roasted Grapes and Walnuts
- 1 1/2 cups red seedless grapes
- 2 tablespoons honey, divided
- 1 cup cooked red quinoa
- 1/4 cup almonds, roughly chopped
- 1-2 tablespoons feta
- juice of 1/2 lemon
- salt & pepper
- Preheat oven to 400 degrees.
- Lay grapes on baking sheet and drizzle with 1 tablespoon of honey, salt & pepper.
- Roast grapes for about 15 minutes until they start to wrinkle and pop.
- While grapes are roasting, combine quinoa, almonds and feta in a large bowl.
- In a separate small bowl whisk together remaining tablespoon of honey & lemon juice.
- Add roasted grapes to the bowl with quinoa and toss to combine.
- Pour honey & lemon dressing on top and toss together.
- Season with additional salt & pepper.
- Serve warm or cold.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.