Quinoa Apple Salad Cranberry (Print Version)
Bright quinoa salad with apple, cranberries, walnuts, and maple Dijon vinaigrette.
# Ingredients:
→ Salad
01 -
1 1/2 cups vegetable broth
02 -
3/4 cup tricolor quinoa, rinsed
03 -
1/2 cup dried cranberries
04 -
1 gala apple, diced into 1/4-inch cubes
05 -
1/4 cup celery, diced into 1/4-inch cubes
06 -
1/4 cup fresh parsley, chopped
07 -
1/4 cup candied walnuts
→ Maple Dijon Vinaigrette
08 -
3 tablespoons extra virgin olive oil
09 -
1 teaspoon maple syrup
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon apple cider vinegar
12 -
1 garlic clove, minced
13 -
1/4 teaspoon ground allspice
14 -
1/4 teaspoon kosher salt
15 -
1/4 teaspoon black pepper
# Steps:
01 -
In a medium saucepan, bring vegetable broth and rinsed quinoa to a boil. Stir in dried cranberries, cover, and remove from the heat. Allow to stand for 15 minutes; fluff quinoa with a fork and transfer to a large salad bowl.
02 -
While quinoa rests, 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, diced celery, chopped parsley, and candied walnuts to the quinoa mixture. Pour the vinaigrette over the salad and toss thoroughly to coat all ingredients evenly.
04 -
Present immediately or refrigerate for 30 minutes to intensify flavors. Serve chilled or at room temperature.
# Notes:
01 -
To keep apples crisp and prevent browning, dice them just before assembly or toss with a splash of cider vinegar prior to mixing.