Easy recipe Quinoa Salad with Roasted Grapes, Feta Lemon

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one third cup, olive oil (Recipes by ingridients olive oil) divided one cup white quinoa (Recipes by ingridients quinoa) one quarter cup white wine vinegar four cups red grapes one quarter cup marsala four stalks celery, thinly sliced on the bias four spring onions, sliced about one hundred g rocket two white nectarines, pitted, sliced eighty g Greek feta one/two cup toasted almonds, coarsely chopped Heat a medium saucepan over medium-high heat. Add two teaspoons of the oil, then add the quinoa (Recipes by ingridients quinoa) and cook for about three minutes, or until toasted. Quinoa Salad with Roasted Grapes, Feta Lemon. Add one two/three cups of water and bring to a boil. Cover the pan, reduce the heat to medium-low, and simmer for about fifteen minutes, or until the quinoa (Recipes by ingridients quinoa) absorbs the liquid. Turn off the heat. Quinoa Salad with Roasted Grapes, Feta Lemon. Uncover and cool completely. In a small bowl, whisk the vinegar and one quarter cup of the oil to blend. Season the vinaigrette to taste with salt and pepper. Heat a large heavy frying pan over medium heat. Add the remaining oil, then add the grapes and cook, tossing often, for about ten minutes, or until the grapes have softened and begin to caramelise. Turn off the heat and stir in the marsala. Quinoa Salad with Roasted Grapes, Feta Lemon. Transfer the cooled quinoa (Recipes by ingridients quinoa) to a large bowl. Quinoa Salad with Roasted Grapes, Feta Lemon. Fold in the celery and spring onions and toss with enough vinaigrette to coat reserve the remaining vinaigrette for drizzling. Divide the rocket among four dinner plates. Top with the quinoa (Recipes by ingridients quinoa) and nectarines. Divide the grapes and their liquid among the salads. Crumble the feta over the salads, then sprinkle with the almonds. Drizzle with the reserved vinaigrette and serve. . Quinoa Salad with Roasted Grapes, Feta Lemon.