Quinoa salad with sopressata grapes

10 mins of preparation + 12 cooking time 4 servings
quinoa salad


  • 250 ml (1 cup) quinoa
  • 45 ml (3 tbsps.) pesto
  • 45 ml (3 tbsps.) wine vinegar
  • 30 ml (2 tbsps.) canola oil
  • 1 65g package of duBreton Sopressata Dry Sausage
  • 375 ml (1 ½ cups) red and/or green grapes, cut in half
  • 1.5 litre (6 cups) spring mix salad
  • Ground salt and pepper


  1. Using a saucepan, bring salt water to a boil and cook quinoa according to recommended time. Drain, rinse in cold water and drain for a second time. Put to the side.
  2. Using a large bowl, mix pesto with wine vinegar.
  3. Add remaining ingredients, adjust the seasoning and serve garnished with Sopressata dry sausage either in full slices or cut into strips.