No sour grapes

Quinoa Salad with Grapes, Almonds and Spinach

Colourful juicy grapes are the perfect culinary accent for the chewy quinoa, crunchy aromatic almonds and tangy citrus dressing in this anything-but-ordinary spinach salad.

Serves: 6

Ingredients

• 1 cup multi-coloured quinoa
• Salt to taste
• 1/3 cup orange mustard dressing
• ½ cup slivered almonds
• 2 cups washed and dried baby spinach
• 4 scallions, finely chopped
• 3 cups green seedless grapes, halved
• Freshly ground black pepper

For orange mustard dressing:

• ¼ cup vegetable oil
• ¼ cup rice vinegar
• tablespoons honey mustard
• 2 tablespoons orange juice concentrate
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Method

• Preheat the oven to 350°F.
• Bring a medium pot of water to a boil, add the quinoa and season with salt. Simmer for nine minutes and drain well. Cool for 10 minutes.
• Meanwhile, spread the almonds on a baking sheet and toast until golden, 6 to 8 minutes. Let cool.
• Transfer the quinoa to a large bowl and stir in the dressing.
• Mix well and stir in the remaining ingredients.
• Season well with salt and pepper and serve at room temperature or chilled.

Fennel, Arugula and Grapes with Candied Pecans

Every ingredient combines to create an elegant salad, fragrant with the anise scent of fennel and the toasty nutty pecans. Grapes add the bright colour and a sweetness that complements the tart vinaigrette dressing.

Serves: 8

Ingredients

For candied pecans:

• ¾ cup pecan halves
• 1 tablespoon sugar
• 1 tablespoon maple syrup • ½ teaspoon salt • ½ teaspoon ground cumin
• Large pinch cayenne

For fennel grape salad:

• ¼ cup extra-virgin olive oil

• 2 ½ tablespoons white wine 
vinegar
• Salt and freshly ground black pepper to taste
• 5 cups red and green seedless grapes, halved
• 1 large fennel bulb, halved, cored and thinly sliced
• 2 cups baby arugula

Method

• Preheat the oven to 400°F. In a medium-size bowl, toss together the pecans, sugar, maple syrup, salt, cumin and cayenne.
• Spread in a single layer on a parchment or foil-lined small baking sheet and bake until browned and crisp, stirring once or twice, about 10 minutes. Let cool.
• To make the salad: In a large salad bowl, whisk together the oil, vinegar and salt and pepper to taste.
• Add the grapes, fennel and arugula and toss.
• Sprinkle with the pecans and serve.