Quinoa Salad with Persimmon, Grapes & Green Onion

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.