Quinoa Apple Cranberry Salad (Printable Version)
A refreshing blend of quinoa, apples, cranberries, and candied walnuts tossed in a tangy vinaigrette.
# Ingredients Required:
→ Grains & Liquids
01 -
360 ml vegetable broth
02 -
135 g tricolor quinoa, rinsed
→ Fruits & Vegetables
03 -
120 ml dried cranberries
04 -
1 gala apple, diced into 6 mm cubes
05 -
60 ml celery, diced into 6 mm cubes
06 -
60 ml fresh parsley, chopped
→ Nuts & Seeds
07 -
60 ml candied walnuts
→ Dressing
08 -
45 ml extra virgin olive oil
09 -
5 ml maple syrup
10 -
15 ml Dijon mustard
11 -
15 ml apple cider vinegar
12 -
1 garlic clove, minced
13 -
0.25 ml ground allspice
14 -
0.25 ml kosher salt
15 -
0.25 ml black pepper
# Guide to Cooking:
01 -
In a medium saucepan, bring the vegetable broth and rinsed quinoa to a boil. Stir in dried cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork and transfer to a large mixing bowl.
02 -
Whisk together extra virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, kosher salt, and black pepper in a small bowl until emulsified.
03 -
Add diced apple, celery, chopped parsley, and candied walnuts to the quinoa. Pour the vinaigrette over the mixture and toss to combine thoroughly.
04 -
Serve immediately or refrigerate for 30 minutes to enhance the flavors. Enjoy chilled or at room temperature.
# Extra Suggestions:
01 -
For a vegan option, verify that Dijon mustard and maple syrup are vegan-certified.
02 -
Store leftovers in the refrigerator for up to three days.
03 -
Adjust maple syrup quantity to taste for sweetness preference.