Quinoa, Cauliflower and Grape Salad

(Family Features) The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement, and genetics. All are important, but the first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.

Consider grapes from California: they are convenient, healthy, hydrating, and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin, and colon.

Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green, and black – are natural sources of polyphenols.

Find more nutritious recipes at GrapesFromCalifornia.com.

Quinoa, Cauliflower and Grape Salad

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

1 cup white quinoa
1 small head cauliflower, trimmed and cut into small florets
1 1/4 cups red California grapes, halved
3 scallions, trimmed and thinly sliced
2 ripe avocados, diced 1/3 inch

2 tablespoons white wine vinegar
1 tablespoon lime juice
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
freshly ground black pepper, to taste

Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions, and avocado pieces.

To make the dressing: In a small bowl, whisk vinegar, lime juice, honey, cumin, oregano, and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.

Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.


Source: California Table Grape Commission