3 cups uncooked quinoa
½ small onion, sliced thinly
2 green onions, chopped
2 tbsp. parsley, chopped
½ cup unsalted cashews, chopped
¾ cup red grapes, sliced in half
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Dressing:
2/3 cup olive oil
1/3 cup apple cider vinegar, preferably the unfiltered type
1 clove garlic, minced
Salt and pepper to taste
Cook the quinoa according to package instructions. Once it is cooked, remove from heat, and spread hot quinoa in a large baking tray for quick and complete cooling. Once the quinoa is completely cooled, place in a large mixing bowl. Add the onions, parsley, cashews and grapes.
Whisk together the dressing ingredients, and pour over the quinoa. Toss to combine well. (If you are traveling to another destination with this salad, you may want to add the dressing once you are ready to serve, to preserve salad’s texture.)