Apple and Quinoa Salad
Yield: 6 main course servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour and 20 minutes
Source: American Culinary Kitchen: Washington Local and Seasonal Cookbook by Selengut, Sayers Bajger and Darcy
This is a recipe from the Washington Local and Seasonal Cookbook – that was given to me by my sister for my 49th bday. It features recipes using local ingredients of Washington state, by season. This is a Fall salad – that has lots of different flavors and great crunch going on with the combo of crisp apples, fresh corn kernels, dried cranberries, toasted pecans and fresh herbs.
juice from 1 lemon
1/3 cup apple cider vinegar
1/2 cup orange juice
1/3 cup sunflower oil
1/3 cup honey
5 cups cooked quinoa
2 Honeycrisp apples, cored and chopped
1 bell pepper, diced small
1 cup fresh corn kernels
1/2 cup dried cranberries
1/2 cup currants
1 small red onion, finely chopped
1 cup toasted, chopped pecans
1 cup each chopped fresh mint and parsley
sea salt and freshly ground pepper to taste
Place lemon juice, apple cider vinegar, orange juice, oil and honey in a small bowl and stir to combine. Place cooked quinoa in a large bowl with all the remaining ingredients. Combine well, then stir in dressing. Adjust seasonings and refrigerate until ready to serve.
To cook quinoa, bring 4 cups water to a boil in a wide-bottomed pot with a lid. Add a pinch of salt and stir in 2 cups of quinoa. Reduce heat to a simmer, cover and cook until all the water is absorbed, about 25 minutes.
Tip: You can cook any amount of quinoa you like, as long as you keep the 2:1 ration of liquid to grain. It is also worth experimenting with other liquids such as stock or coconut milk.
If there is any leftover quinoa, you can warm it up and add a little cinnamon and cream for a nice breakfast.
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