Fall Quinoa Salad

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
  • salt/pepper

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.

Fall Quinoa Salad with Pears, Walnuts and Cranberries
Fall Quinoa Salad with Apples, Walnuts and Cranberries
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