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Apple Cranberry Quinoa Salad

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Serves 8

Healthy, delicious and ready in 20 minutes!


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


  1. 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.
  2. Pour the vegetable broth into a medium saucepan then add the quinoa. Bring to a boil over medium heat.
  3. 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.
  4. Add the diced apple, candied walnuts, celery, parsley to the quinoa and cranberries. Stir until combined.
  5. Pour the maple Dijon vinaigrette over top and toss together.
Course: Salad, lunch, appetizer

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