Description
A vibrant salad combining quinoa, apples, and a zesty vinaigrette.
Ingredients
Scale
- 1 ½ cups vegetable broth
- ¾ cup tricolor quinoa, rinsed
- ½ cup dried cranberries
- 1 gala apple, diced into ¼-inch cubes
- ¼ cup celery, diced into ¼-inch cubes
- ¼ cup fresh parsley, chopped
- ¼ cup candied walnuts
Instructions
- Begin by boiling the vegetable broth in a medium saucepan. Once it reaches a rolling boil, add the rinsed quinoa and stir gently. Cover the saucepan with a lid, then remove it from heat. Let the quinoa sit undisturbed for about 15 minutes.
- While the quinoa is cooking, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, kosher salt, and black pepper.
- Add the diced gala apple, chopped celery, fresh parsley, and candied walnuts into the fluffed quinoa. Pour the prepared vinaigrette over the salad mixture. Gently toss everything together until evenly distributed.
- You can serve the salad immediately or refrigerate for about 30 minutes before serving for deeper flavor.
Notes
Customize your salad by adding grilled chicken, chickpeas, or different vegetables as desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 180 kcal
- Sodium: 150 mg
- Protein: 5 g