- In a medium saucepan bring broth to boiling over medium-high heat. Stir in quinoa; reduce heat to low. Cook, covered, 15 to 20 minutes or until quinoa is tender. Remove from heat and fluff with a fork; set aside.
- Preheat oven to 375F. Place grapes in a large bowl. Drizzle with 1 teaspoon of the oil and 1 tablespoon of the vinegar; toss to coat. Spread grapes in one layer on a rimmed baking sheet. Bake 10 to 12 minutes, stirring once. Remove from oven; let cool completely.
- In a large bowl combine quinoa, grapes, feta, currants, almonds, parsley and shallot. In a small bowl whisk together remaining oil and vinegar. Drizzle over quinoa mixture; toss to coat. Serve immediately, or cover and refrigerate until ready to serve.
View all nutritional information
Calories 280, Calories Fat 90, Total Fat 10g, Saturated Fat 1g, Cholesterol 10mg, Sodium 210mg, Carbohydrate 39g, Protein 12g
|Calories (fat) extra||32|
|Total Fat (extra)||15|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||5|
|Vitamin C (extra)||16|