Warm quinoa salad with ribboned zucchini, thyme-roasted grapes, and light goat cheese cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small tray, toss them with 15 ml (1 tbsp) olive oil, half of the fresh thyme, a pinch of salt, and black pepper, and roast for 12 to 15 minutes until juicy and slightly wrinkled.

2. 2

   Meanwhile, place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat, let stand for 5 minutes, and fluff with a fork.

3. 3

   In a small bowl, combine the soft goat cheese, plain yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, honey, 1 tablespoon of water if needed to loosen it, and a pinch of salt and pepper. Whisk until smooth and set aside.

4. 4

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the red onion for 2 to 3 minutes until slightly softened. Add the zucchini ribbons, the remaining fresh thyme, a pinch of salt, and black pepper, and cook 2 minutes more, just until tender but still firm.

5. 5

   In a large bowl, combine the cooked quinoa with the sautéed red onion and zucchini. Add the arugula so it wilts from the residual heat, fold in the roasted grapes with their juices, and add the remaining 15 ml (1 tbsp) olive oil along with 15 ml (1 tbsp) lemon juice. Adjust salt and black pepper to taste.

6. 6

   Serve the salad warm on plates or on a platter. Spoon the light goat cheese cream over the top and finish with the toasted chopped pistachios. If desired, add a little extra lemon zest just before serving.