Quinoa Salad With Roasted Grapes

• 1/2 pound Red seedless grapes
• 1 cup Quinoa, rinsed
• 1 Lemon
• 1/4 cup Fresh basil chiffonade
• 3 tablespoons Extra virgin olive oil
• 1/4 cup Slivered blanched almonds
• 2 Small onions or shallots, halved and sliced thinly
• 1/4 pound Goat Tomme cheese

1. Preheat oven to 350 degrees fahrenheit. Combine grapes and 1 tablespoon oil in a baking sheet and toss to combine. Roast in oven for 10-15 minutes.
2. Combine quinoa with 2 cups water and bring to a boil. Turn down heat and let simmer for 15 minutes.
3. Heat a small skillet over medium heat. Add almonds and toast until nutty and fragrant. Set aside.
4. Add 1 tablespoon oil to skillet and return to medium heat. Add onions and sautee, stirring every 5 minutes, until lightly brown, about 20-30 minutes.
5. Combine the juice of one lemon with basil, 1 tablespoon oil, and salt and pepper to taste. When quinoa is cooked, add almonds, grapes, onions, and vinaigrette and stir to combine. Set aside to cool.
6. Cut cheese into 1/2 inch cubes. When salad has cooled, add cheese.

red, quinoa, lemon, fresh basil chiffonade, extra virgin olive oil, slivered blanched almonds, onions, cheese

Taken from food52.com/recipes/19321-quinoa-salad-with-roasted-grapes (may not work)