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Recipe from the Chilean Fresh Fruit Association


  • 1 1/2 cups pre-rinsed quinoa
  • 1 teaspoon fine sea salt, divided
  • 2 tablespoons minced shallot
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 cups Chilean red and green grapes, halved
  • 3/4 cup pecans, toasted and coarsely chopped
  • 2 stalks celery, chopped
  • 2-3 loosely-packed cups watercress
  • freshly ground black pepper


Heat a medium saucepan over medium heat. Add quinoa and toast the grains, stirring regularly for 3-5 minutes until you smell the toasted aroma. Then add 2 cups of water and 1/2 teaspoon salt to the pot and turn the heat to high. When the liquid comes to a boil, cover and turn the heat to low, letting the quinoa simmer gently (covered) for 14-16 minutes, until tender. Fluff quinoa with a fork and transfer the warm grains to a low wide bowl or serving dish. Let the quinoa cool while you prep the other ingredients. Prepare your dressing by combining: shallot, 1/2 teaspoon salt, lemon juice, and olive oil. Toss room temperature quinoa, grape halves, toasted pecans, celery, watercress and the dressing. Add additional salt and black pepper to taste.