Recipe from the Chilean Fresh Fruit Association
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.