I saw this mixture at a deli. It was classified as a salad, but I viewed it more as a bowl than a side dish. So I went home and gave a it try with cleaner ingredients and the outcome was delicious. This recipe is enough for two servings but I pretty much ate the whole thing in one sitting.
INGREDIENTS
- 1/2 cup quinoa
- 16 fl oz chicken or vegetable broth
- 2 red apples chopped
- 2 sticks celery chopped
- 1/2 lemon
- 1/2 bunch Italian parsley diced
- 1 clove of garlic minced
- 1/4 dried cranberries
- 1/4 cup almonds
- 1/3 cup extra virgin olive oil
- 1 tablespoon pure maple syrup
- black pepper
- salt
EQUIPMENT
- Measuring spoons
- Measuring Cup
- Small sauce pan
- One large bowl
- Knife
- Cutting board
- lemon juicer
Cooking Directions
- 1. In a small saucepan, combine quinoa and broth and cook to package directions. Or, bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- 2. In a large bowl add almonds, celery, apples, cranberries, parsley
- 3. To prepare dressing; In a small bowl, prepare dressing by whisking together olive oil, maple syrup, lemon juice, garlic, and a dash of salt and pepper to taste.
- 4. When quiona is cooked, uncover and add to bowl.
- 5.Pour the dressing on top of the salad and toss.
- 6. Serve and enjoy!
