Last night I made a quinoa salad with apples, walnuts and cranberries. It was a quick and healthy meal. Bonus point: you can take the leftovers to work the next day. I based my recipe off of this post from Vegetarian Ventures. I swapped walnuts for pecans and a little agave for maple syrup. Next time around, I am going to try a different dressing. I think a balsamic based dressing would great, as would the addition of some goat cheese. (My number one cooking tip: always add cheese.) Following is the recipe.
Quinoa Salad with Apples, Walnuts and Cranberries (from Vegetarian Ventures)
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 apple, diced
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
For the dressing:
- 2 Tablespoon olive oil
- 1 Tablespoon agave
- 1 Tablespoon Dijon mustard
- dash of cinnamon
Bring the water a boil in a saucepan. Once boiling, reduce to a simmer and add in the quinoa. Cover and let simmer for about 12 minutes. Remove from heat and “fluff” the quinoa with a fork.
Mix all the dressing ingredients in a bowl and add to cooled quinoa. Mix in the apple, pecans, and cranberries into the quinoa.
Serve warm or chill in the fridge until ready to serve.