Quinoa Salad w/ Apples, Walnuts, Cranberries
- Number of Servings: 12
Ingredients
1 cup quinoa, rinsed1 ˝ cups vegetable brothT olive oil1 red onion, sliced3 T balsamic vinegar3 celery stalks, finely chopped.1 Fuji apple diced1 cup of walnuts, chopped1 cup dried craisins2 T olive oil1 tsp mineral sea saltOnion should be chopped. Could use a little less salt. Original recipe also called for 1 c diced fennel and 4oz chopped arugula, with a 3T balsamic vinegar, 2T olive oil, 2t mustard and 1/2 t pepper dressing. Optional: add 4oz diced aged Gouda and/or 3oz crumbled goat cheese.
1. In a medium saucepan combine quinoa, broth and ˝ tsp mineral sea salt. Bring to a boil and then reduce the heat to medium low and simmer. Cook for fifteen minutes. Remove from heat and leave covered for another 5 minutes.
2. Meanwhile, heat 2 T olive oil in skillet. Add chopped onion; cook and stir until onion is tender about eight minutes. (The onions should be brown) Add balsamic vinegar and stir until the vinegar cooks off, about another 60 seconds. Remove from heat and cool to room temperature.
3. Mix quinoa, onions, celery, apple, walnuts, and cranberries in a large bowl.
Serving Size: Makes 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUPERLOO23.
2. Meanwhile, heat 2 T olive oil in skillet. Add chopped onion; cook and stir until onion is tender about eight minutes. (The onions should be brown) Add balsamic vinegar and stir until the vinegar cooks off, about another 60 seconds. Remove from heat and cool to room temperature.
3. Mix quinoa, onions, celery, apple, walnuts, and cranberries in a large bowl.
Serving Size: Makes 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUPERLOO23.
Nutritional Info Amount Per Serving
- Calories: 183.0
- Total Fat: 9.0 g
- Cholesterol: 0.6 mg
- Sodium: 227.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.0 g
- Protein: 3.8 g
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