1 1/2 cups pre-rinsed quinoa
1 teaspoon fine sea salt, divided
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cups Chilean red and green grapes, halved
3/4 cup pecans, toasted and coarsely chopped
2 stalks celery, chopped
2-3 loosely-packed cups watercress
Freshly ground black pepper
Heat a medium saucepan over medium heat. Add quinoa and toast the grains, stirring regularly for 3-5 minutes until you smell the toasted aroma. Then add 2 cups of water and ó teaspoon salt to the pot and turn the heat to high. When the liquid comes to a boil, cover and turn the heat to low, letting the quinoa simmer gently (covered) for 14-16 minutes, until tender. Fluff quinoa with a fork and transfer the warm grains to a low wide bowl or serving dish. Let the quinoa cool while you prep the other ingredients.
Prepare your dressing by combining: shallot, ó teaspoon salt, lemon juice, and olive oil.
Toss room temperature quinoa, grape halves, toasted pecans, celery, watercress and the dressing. Add additional salt and black pepper to taste.
Recipe courtesy of Fruits from Chile.