Quinoa Salad with Grapes and Sweet Peas

The combination of peas and grapes make this a special salad. I recommend serving it with fish or chicken, but it can also be served as a main dish for vegetarians. The quinoa is gently marinated with the dressing and the grapes add a little sweetness. Your guests will love this light and tasty salad.

  • By Kristina Stosek
  • June 11, 2015
Image Author: Bluecap Books
  • Yield: 4 cups or 4 servings
  • Total time: 20 minutes Prep Time and 10 minutes Cook Time (+ 2 hours marinating)


2 cups (500 mL) cooked and chilled quinoa

2 cups (500 mL) blanched sweet peas (blanch peas by bringing water to boil, add peas for 15 seconds, drain and place in cold water)

1 cup (250 mL) organic grapes, cut in half

1 cup (250 mL) organic parsley, chopped

3 organic green onions, finely diced

½ cup (125 mL) organic cilantro, using only the leaves


For The Dressing:

¼ cup (60 mL) organic gluten-free apple cider vinegar

2 garlic cloves, minced

1 Tbsp (15 mL) pure maple syrup

1 Tbsp (15 mL) extra-virgin olive oil

sea salt and freshly ground black pepper to taste


In a large bowl, combine quinoa, sweet peas, grapes, parsley, green onions and cilantro.

In a small bowl, mix the dressing ingredients.

Toss dressing with quinoa and refrigerate for 2 hours. Stir just before serving. This salad will keep in the fridge for up to 3 days.

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