Quinoa salad with raspberries and feta cheese

End of summer barbecues abound.

If you're in search of a unique dish for an end of summer barbecue, look no further! This quinoa salad recipe is so fast and easy that it will leave you with plenty of time to pack away your white clothing.

The following recipe was provided by Smucker's.  More can be found on their website, here.

Prep time: 30 minutes
Cook time: 15 minutes
Yield: 4 servings


Simple Orange Vinaigrette

1/4 cup Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves

1/4 cup white wine vinegar

1/4 cup Crisco® 100% Extra Virgin Olive Oil

2 tablespoons chopped parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

Quinoa Salad

2 cups water

1 cup quinoa

1/4 teaspoon salt

2 tablespoons sliced green onion

1/2 cup feta cheese

2 tablespoons dry roasted sunflower kernels

1 cup fresh red raspberries


  1. WHISK preserves, vinegar, oil, parsley, salt and pepper in small bowl.
  2. BRING water to a boil in medium saucepan. Stir in quinoa and salt. Reduce heat; cover. Simmer 10 to 15 minutes or until water is absorbed and quinoa is fluffy. Transfer to bowl. Cool 10 minutes.
  3. TOSS quinoa with vinaigrette. Stir in green onion, feta cheese and sunflower kernels just until mixed. Place in serving bowl. Stir raspberries gently into salad. Serve immediately.

The J.M. Smucker Company has been committed to offering consumers quality products that bring families together to share memorable meals and moments for over a century.

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