Quinoa Apple Salad (Printable Version)
# What You'll Need:
→ Quinoa Base
01 -
1 1/2 cups vegetable broth
02 -
3/4 cup tricolor quinoa, rinsed
03 -
1/2 cup dried cranberries
→ Salad Components
04 -
1 gala apple, diced into 1/4 inch cubes
05 -
1/4 cup celery, diced into 1/4 inch cubes
06 -
1/4 cup fresh parsley, chopped
07 -
1/4 cup candied walnuts
→ Maple Dijon Vinaigrette
08 -
3 tablespoons extra virgin olive oil
09 -
1 teaspoon maple syrup
10 -
1 tablespoon dijon mustard
11 -
1 tablespoon apple cider vinegar
12 -
1 garlic clove, minced
13 -
1/4 teaspoon ground allspice
14 -
1/4 teaspoon kosher salt
15 -
1/4 teaspoon black pepper
# How to Make It:
01 -
Bring the vegetable broth and rinsed quinoa to a boil in a medium-sized saucepan. Add the cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork. Transfer to a large salad bowl.
02 -
While the quinoa is cooking, whisk together the olive oil, maple syrup, dijon mustard, apple cider vinegar, minced garlic, ground allspice, salt, and pepper.
03 -
In the bowl with the quinoa, mix in the maple dijon vinaigrette. Then mix in the diced apple, celery, parsley, and candied walnuts. Serve hot, room temperature, or cold.
# Handy Tips:
01 -
Rinse quinoa in a fine-mesh strainer to remove saponin, which can give it a bitter taste.
02 -
Source organic walnuts if possible, for a higher quality taste.
03 -
Serving this salad cold is perfect for summer!
04 -
Make ahead: Pre-cook the quinoa, chop the apple and celery, and make the dressing ahead of time. Store in separate containers in the fridge, then combine when ready to serve.