Ingredients
Scale
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
- 2 medium apples (Honeycrisp or Fuji), diced
- 1/2 cup walnuts, roughly chopped
- 1/3 cup dried cranberries
- 2 cups baby spinach or arugula
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: Combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes. Once the liquid is fully absorbed, remove the pot from the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and let it cool slightly to maintain a light texture.
- Toast the Walnuts: Place the chopped walnuts in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently, until they become fragrant and slightly golden brown. Watch them closely as they can burn quickly. Remove the walnuts from the pan immediately and set them aside to cool before adding them to the salad.
- Prepare the Dressing and Produce: In a small jar or mixing bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is well emulsified. Dice your apples into bite-sized pieces. If you are not serving the salad immediately, you can toss the apple chunks in a little lemon juice to prevent them from browning.
- Assemble the Salad: In a large mixing bowl, combine the fluffed quinoa, diced apples, toasted walnuts, dried cranberries, and fresh greens. Pour the prepared dressing over the ingredients and toss gently until everything is evenly coated. Top the salad with crumbled feta cheese if desired and serve immediately or chill for later use.
- Cook Time: 30 minutes