Inspired by a Grape Relish recipe we tested out during a Sticky Fingers class with the kiddos today, I decided our Meatless Monday dinner must revolve around grapes & celery. I also decided to finally use some of that quinoa we bought in bulk about a month ago.
We went grocery shopping before the cooking experiment began, so a few lucky winners from the aisles of Sprouts made their way into the mix!
Grape Cashew & Quinoa Salad
Makes 2-3 servings
3/4 cup Quinoa, uncooked
1 cup celery, chopped
1/4 cup purple onion, chopped
2 cups Seedless Grapes, halved
1/4 roasted cashews, chopped
1/4 cup Non-fat Greek Yogurt
Honey to taste (small drizzle)
2 tbsp Fresh Tarragon
1 tsp Dried Rosemary
Cook quinoa using water:grain ratio (1 cup water for 1 cup quinoa). Allow water to boil before adding in the grain, simmer for ~10 minutes on low heat. Stir and let sit for ~5 minutes before serving.
Add the remaining ingredients together in a bowl and stir until coated. Top cooked quinoa with grape mixture.
Protein: Quinoa, Cashews, Greek Yogurt
Carbs: Quinoa, Grapes
Cashews – Fun Nutrition Facts: This nut can contain up to 5 grams of protein per ounce! While it is high in fat (like many nuts), those are mostly Monounsaturated – the type of fat also found in Olive Oil, that has been shown to help cardiovascular (heart) health. They are also a source of minerals like Iron, Magnesium and Copper!
Did you go Meatless tonight? What was on your menu?