Quinoa, Grape, and Prune Salad
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Ingredients1 h 30 m servings 351 cals
Original recipe yields 6 servings
- Rinse quinoa in a fine mesh strainer; drain well. Bring water and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Let stand for 10 minutes, then fluff with a fork and let cool.
- Place in a large bowl with remaining salad ingredients. Whisk together all dressing ingredients and pour over salad; toss well to coat. Cover and chill for at least 1 hour.
- Salad may be made 1 day ahead of serving. Add walnuts just before serving.
Per Serving: 351 calories; 20.7 g fat; 37.1 g carbohydrates; 6.3 g protein; 0 mg cholesterol; 208 mg sodium. Full nutrition