Pam Correll’s Grape and Almond Quinoa Salad with Balsamic Honey Vinigarette entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Grape-Almond Quinoa Salad With Balsamic Honey Vinaigrette
  1. 1/4 cup Aunt Sue’s® Raw-Wild Natural Honey
  2. 1 cup quinoa
  3. 2 cups water
  4. 1 cup red seedless grapes
  5. 1/2 cup toasted slivered almonds
  6. 1/2 cup balsamic vinegar
  7. 1/4 cup olive oil
  8. 1 teaspoon soy sauce
  9. Fresh parsley for garnish
  1. Rinse quinoa under cold water using a strainer.
  2. Place quinoa and water in a medium saucepan and bring to a boil over medium heat.
  3. Reduce heat and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cool to room temperature.
  4. In a medium bowl, whisk balsamic vinegar, Aunt Sue's honey, olive oil and soy sauce together until combined.
  5. Spoon quinoa into a 1 quart serving bowl. Add grapes and almonds.
  6. Pour honey vinaigrette mix on top and stir gently.
  7. Garnish with fresh parsley sprigs.
  8. Serve chilled.
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