CRUNCHY QUINOA APPLE SALAD — Wellness Ceremony

Does anyone else miss the the flavors of autumn? Well this is basically autumn in a cold salad. Quinoa is one of my favorite grains that I wished I used more. The fluffy gluten free protein and amino packed little grain isn’t actually a grain at all. It’s a seed - and a mighty one at that. It’s got an earthy taste which can seem bland but don’t write it off. It’s such a great sponge and it’ll take on the flavor of whatever you add to it. This is one of many combos you can throw together, with stuff you’ve got in your fridge. Like many things I make, that’s how this recipe came about - leftovers! Sweet apples, toasted walnuts, parsley, green onions, and a quick apple cider vinaigrette is all it takes. If you don’t have certain ingredients, most subs work great here. Pecans, pears, celery, dried cranberries, sour cherries, crumbled goat cheese or a good shaved cheddar, roasted beets, citrus, it all works. Can you tell I love whipping up a salad?

A couple weeks ago we posted a Cod & Potato Cake recipe that we paired with this quick quinoa, apple, and parsley salad. We threw a bunch more parsley in then since we wanted a brighter and crisp flavor next to the cod and potato but you can customize the ratio of ingredients however you wish. This can be eaten on its own, as a side dish or even on top a bed of spinach or your favorite greens to bulk it up a bit.

Ingredients

Quinoa Salad:

½ - 1 cup cooked quinoa

1 apple, washed, cored and sliced thin

2 scallions, white parts only, sliced thin

½ cup walnuts, toasted

⅓ cup chopped parsley

Kosher salt and fresh black pepper

Apple Cider Vinaigrette:

2 Tablespoons apple cider vinegar

1 Tablespoon lemon juice

⅓ cup olive oil (or a neutral oil like grapeseed or avocado)

2 teaspoons dijon mustard

2 teaspoons honey

Kosher salt and fresh cracked black pepper

Method

1. Combine all the dressing ingredients in a jar with a lid and shake. Taste it and season to your liking. It’s possible you might want more salt, mustard, or honey. Set aside.

2. In a large bowl combine the cooled quinoa, apple, scallions, nuts, and parsley and a good pinch of salt and pepper. Toasted nuts are my favorite but it’s not necessary to toast them. If you want to and what I would suggest, just heat a pan and toss the nuts around for 2-3 minutes until they release their oils and brown just slightly. Remove from heat and let cool.

3. Spoon the dressing over the salad, a little bit at a time and stir. If you’re serving later, keep the dressing and salad separate and add just before serving.

Enjoy!