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Balsamic Grape Quinoa
Moses Family, Beachwood, OH
“A co-worker shared this recipe and I’ve made it all summer. It’s become a family favorite! You can adjust the oil and vinegar to taste.” Stacy Moses
INGREDIENTS PREPARATION
Serves 4
1 cup red quinoa 1 2⁄3 cups water
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar (regular or white balsamic)
2 tablespoons extra-virgin olive oil
1⁄4 teaspoon kosher salt
20 seedless red grapes, halved
1. In a saucepan, cook the quinoa in the water accord- ing to the instructions on the package until the grains are tender and the water is absorbed, about 15 minutes.
2. Transfer the quinoa to a bowl. Add the parsley, vine- gar, oil, salt and grapes and stir to combine. Serve warm or at room temperature.
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