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Apple Cranberry Quinoa Salad
Serves 8
Healthy, delicious and ready in 20 minutes!
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Ingredients:
| 1 1/2 cups vegetable broth |
| 3/4 cup tricolor quinoa, rinsed |
| 1/2 cup dried cranberries |
| 1 gala apple, diced |
| 1/4 cup candied walnuts |
| 1/4 cup celery, diced |
| 1/4 cup chopped fresh parsley |
| For the Maple Dijon Vinaigrette: |
| 3 tablespoons extra virgin olive oil |
| 1 tablespoon apple cider vinegar |
| 1 tablespoon Dijon mustard |
| 1 teaspoon maple syrup |
| 1 clove garlic, minced |
| 1/4 teaspoon ground allspice |
| 1/4 teaspoon kosher salt |
| 1/4 teaspoon ground black pepper |
Directions:
- Whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, allspice, kosher salt, and black pepper in a mixing bowl. Set aside.
- Pour the vegetable broth into a medium saucepan then add the quinoa. Bring to a boil over medium heat.
- Pour the cranberries over the quinoa. Place the lid on the saucepan and remove from heat. Let stand for 15 minutes, then fluff with a fork. Pour into a large salad bowl.
- Add the diced apple, candied walnuts, celery, parsley to the quinoa and cranberries. Stir until combined.
- Pour the maple Dijon vinaigrette over top and toss together.
| Course: | Salad, lunch, appetizer |
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