Purple Quinoa Salad + Juicy Giveaway

The five ingredient Quinoa Salad that even  your children will love!Purple Quinoa SaladDisclosure: This is my recipe for Welch’s Recipe Contest.  I received coupons for Welch’s 100% Grape Juice Products mentioned in this post, for creating a family friendly  recipe and for the giveaway. I am eligible to win prizes associated with the contest. I was not compensated for my time.

The quinoa craze  reminds me of the story  by Hans Christian Anderson, The Emperor’s New Clothes. No one wants to come right out and say, I don’t like quinoa, much like no one wanted to confess they couldn’t see the Emperor’s new duds, without being labeled a fool. Sigh!

So guess what? Today I am sharing a recipe with you that will make you really want to eat this translucent grain, for reasons beyond it’s good for you (’cause you already know it’s nearly a complete protein, high in fiber, and gluten free.)

There are 2 parts to preparing foolproof quinoa, that even a child will love. The first part is cooking technique (thank you America’s Test Kitchen) and the second part is a purple cooking ingredient. Here’s how to  to make quinoa tender with a satisfying bite  (bye bye messy soggy quinoa).:

1. First toast quinoa in a pan over medium high heat until you hear a popping sound and the  quinoa is fragrant (5-7 minutes).

2. Alter the  common ratio 2:1 of water-to-quinoa to equal amounts.

Now for the the purple ingredient that will forever banish bitter, earthy tasting quinoa… Welch’s 100% Grape Juice. Not only does this ingredient boost the flavor,  it also  has the power of purple Concord grapes.

purple power, polyphenol; purple quinoa This photo is so cheesy, I apologize, but it calls attention to  my message regarding grape research. For more than a decade, researchers have been exploring an important mix of plant nutrients-polyphenols- found in Concord grapes and the effects they have on the body, including possible benefits in supporting heart health. In addition, emerging research is being conducted to determine whether Concord grapes play a role in supporting a healthy mind and immune system. Click to see research.   Using Welch’s 100% Grape Juice is a simple way to squeeze more flavor and better nutrition into foods you prepare for yourself and your family. Please try this recipe and enter to win!

Purple Quinoa Salad

Purple Quinoa Salad (serves 4)

by Diane Boyd


  • 1 cup quinoa, rinsed
  • 1 1/4 cup Welch’s 100% Grape Juice
  • 1/2 cup cucumber sliced and quartered
  • 12 yellow grape tomatoes, halved
  • 1 tablespoon fresh oregano, chopped


1. Toast quinoa in medium saucepan over medium high heat, stirring frequently, until quinoa is fragrant and make a popping sound, 5 to 7 minutes. Remove from heat and set aside.

2. Add Welch’s 100% grape juice to medium saucepan and bring to a boil over medium high heat.

3. Stir in quinoa and reduce heat to low. Simmer until grains are just tender and liquid is absorbed, about 15 minutes. Remove from heat .

4. Let sit covered for 10 minutes. Fluff quinoa with a fork and stir in cucumber, tomato and oregano. Serve immediately or refrigerate for later.

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Must be a U.S. resident and at least 18 years old to enter.   a Rafflecopter giveaway

Baked Chèvre Log with Honey & Granola

Baked Chèvre Log with Honey & GranolaDisclosure: By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and I am eligible to win prizes associated with the contest. I was not compensated for my time.

A considerable  part of the holidays is played-out consuming festive foods and holiday flavors. Unfortunatley, too much of a good thing over-indulgence can leave you feeling sluggish and uncomforable during the most wonderful time of the year. So this year, have it all. That’s right, delicious, nutrient rich foods,  that will keep you looking, feeling and performing at an all time high!

Let’s start with a recipe for the most wonderful appetizer, that’s nutritious, delicious and oh sooo simple to make. The first step is to make a granola (prep ahead and you can handle any impromptu guest or party). For those of you who read my blog regularly, yes,  I repurposed the granola used in my last post (Sautéed Spinach with Sweet & Savory Granola) to come up with this honey of an appetizer with no added sugarBaked Chèvre Log with Honey & Granola

Raisins are the all natural way to add flavor and healthfulness to holiday foods. The ingredient list says it all: Raisins.

 The good news about California raisins continues; they are also fat free and cholesterol free,  and contribute 9% of your daily fiber and potassium, and 6% of your daily iron (per quarter cup).

But don’t just make my Baked Chèvre Log with Honey and Granola  because it’s healthy. Make it for taste! Let me fill you in on what to anticipate.  A drizzle of honey blends the flavors, and along with raisins, imparts just enough sweetness.  The dried-by-the-sun fruit, combined  with  grains and  nuts, adds a satisfying crunch to the soft cheese.  Please trust me with the  raisin and fennel seed combination; it’s so exciting and pairs perfectly with  Chèvre cheese. If you’re like me, once you fall for this raisin granola you be pairing it with a myriad of other  foods including veggies, salads and soups,  all year long . Please visit the links at the bottom of this post for more healthy and  flavorful ways to enjoy California raisins during the most wonderful time of the year.

Baked Chèvre Log with Honey & GranolaBaked Chèvre Log with Honey & Granola

by Diane Boyd


    for the granola

    • 1/2 cup old fashioned oats
    • 2 Tablespoons Red Quinoa, rinsed
    • 1/4 cup pine nuts
    • 1 Tablespoon fennel seed
    • 1 teaspoon sea salt
    • 1 Tablespoon honey
    • 1 Tablespoon canola oil
    • 1 egg white
    • 1/2 cup golden California raisins

    for the baked Chèvre Log

    • One 6 ounce Chèvre cheese log
    • 1 tablespoon honey
    • 1/2 cup granola (recipe above)


    for the granola

    1 Preheat oven to 300 degrees F.

    2. In a medium bowl combine oats, quinoa, pine nuts, fennel seed, sea salt, and honey. Stir.

    3. In a small bowl whisk together egg white and oil. Add to oat mixture. Stir well to combine.

    4. Spread mixture in a thin layer onto a nonstick foil lined baking sheet.

    5. Bake, stirring every 10 minutes until golden (about 20-25 minutes).

    6. Cool. Add golden raisins. Mix to combine. Use right away or store in an air tight container.

    for the Chèvre cheese log

    1. Preheat oven to 300 degrees F.

    2. Place 1/2 cup granola in a shallow dish. Roll the cheese log in the granola, using  your fingers to gently press the nuts, grains and raisins into the cheese.

    3. Place cheese log into a small, rectangular baking dish. Drizzle with honey.

    5. Bake for 15 minutes. Serve immediately with crackers, pita chips or bread. Serves 12.

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