Quinoa w/ 3 Onions, Pecans & Muscat Grapes

Please, stop what you're doing and see if you can locate Muscat grapes.  I know I don't know where in the world you live or if you'll be reading this 6 months into the future, but please do us both this favor and at least try.  

Since you may be wondering- no, it's not grape season in California, these are from Chile.  Yes, the country Chile.  Whole Foods and the other local grocery stores ship them in for around 4-6 weeks this time of year (we're getting to the end), and I'm a tad obsessed.  o are my clients.

They are the grape most known in the Italian dessert wine Moscato d'Asti and have a sweet/floral taste that are distinctive of the table grapes available year round in the U.S.  

quinoa-with-3-onions-2.jpg

Look at how beautiful you and they both are:

I decided that they needed to meet a quinoa salad with 3 types of alliums and some pecans.  When you're an adult you get to make these types of exciting choices.

hen you get to eat your efforts.  

You'll want this for lunch the next day- regardless of anything you have going on.  Just be okay with that.

INGREDIENTS: (makes 4 cups)

  • 2 tablespoons olive oil
  • 1 large leek, cut into ¼” squares
  • 2 medium cloves garlic, minced
  • 1 cup quinoa, rinsed and drained well
  • 1 teaspoon kosher salt
  • 2 tablespoons lemon juice
  • 6 scallions, thinly sliced (whites and light green parts only)
  • 1/3 cup toasted and chopped pecans
  • 1 tablespoon chopped chives
  • 1 cup Muscat grapes, sliced in half lengthwise
  • additional kosher salt and black pepper to taste

-In a medium saucepan over medium heat, add the olive oil to the pan.  When oil is warm, add the leeks and sweat until partially translucent, about 3 minutes. 
-Mix in the minced garlic and sweat for about another minute (just until you can smell the garlic)
-Add the well-drained quinoa, 1 teaspoon of salt and 1 ½ cups of water to the pan and bring to a boil.  When a boil is reached, turn down to a soft simmer, cover the pan with a lid and let cook about 15 minutes or until quinoa is tender.
-Remove lid and let cool 5 minutes; then fluff with a fork.
-Mix in the lemon juice, scallions, pecans, chives and grapes.
-Serve warm or cold.

PRINT HERE!