Grape And Quinoa Salad

• 1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
• 1 cup quinoa
• 2 cups red seedless grapes, halved
• 2 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar, divided
• 4 ounces feta cheese, crumbled
• 1/3 cup dried currant
• 1/3 cup slivered almonds, coarsely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon shallot, finely diced

1. Preheat oven to 375u0b0F.
2. Prepare the quinoa by bringing the chicken broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes. Fluff quinoa.
3. Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat. Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes. Allow to cool.
4. Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
5. Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined. Drizzle oil and vinegar mixture over quinoa and toss to coat.
6. Serve room temperature or chilled.

chicken broth, quinoa, red seedless grapes, olive oil, balsamic vinegar, feta cheese, currant, slivered almonds, fresh parsley, shallot

Taken from www.food.com/recipe/grape-and-quinoa-salad-451321 (may not work)