Grains, Lunch, Luncheon, Potluck, Salads
3/4 cup quinoa
1 cup chicken broth
2 tsp EVOO
2 Fuyu persimmons peeled & diced 1/2"
1 cup purple or red seedless grapes sliced into round pieces
1/3 cup green onions (mostly green parts) sliced
1/3 cup cilantro, parsley or mint chopped
zest of 1 large lemon
juice of 1 large lemon
pinch Sumac or cumin
1 tsp kosher salt
1/3 cup toasted pine nuts, pecans, or slivered almonds
Cook quinoa in chicken broth with 2 tsp EVOO. When done, fluff with a fork & cool to room temperature.
Combine peeled & diced persimmons, sliced grapes, green onions & chopped herbs. Add 1 T EVOO, lemon juice & zest, Sumac & kosher salt. Stir to combine. Pour over cooled quinoa & toss well. Toss in toasted nuts just before serving.
Serve at room temperature.
May substitute whole wheat couscous or brown rice for quinoa.