Description
Fluffy quinoa grains mingle with crisp apple cubes, chewy cranberries, and buttery pecans, all coated in a tangy apple cider vinaigrette. Fresh parsley adds a herbal note for a refreshing, colorful side or light lunch.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 large apple
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan bring the quinoa and water to a boil then reduce heat to low cover and simmer for 15 minutes until the water is absorbed.
- Remove the pan from heat and let the quinoa stand covered for 5 minutes then fluff with a fork and allow to cool slightly.
- Meanwhile chop the apple and parsley and measure out the dried cranberries and pecans.
- In a small bowl whisk together the olive oil apple cider vinegar honey salt and pepper until well combined.
- In a large bowl combine the cooled quinoa apple dried cranberries pecans and parsley then pour the dressing over the salad and toss to coat evenly.
- Taste and adjust seasoning if needed before serving.
Notes
- You can swap pecans for walnuts or almonds for a different crunch
- Replace honey with maple syrup to make the salad vegan
- Let the salad chill in the refrigerator for at least 30 minutes to enhance flavors
- Store leftovers in an airtight container for up to three days in the refrigerator