Apple Quinoa Salad with Celery, Almonds, & Dried Cranberries

.25 cup, whole Almonds
2 stalk, large (11"-12" long) Celery, raw
1 serving Pacific Natural Foods Organic Vegetable Broth, 1 cup
0.25 cup Cranberries, dried, sweetened (craisins)
2 serving Apple, Gala (medium)
.50 tsp Garlic minced ready-to-use - 1 tsp (5 g) - 1/2 tsp = 1 clove - Spice Select (by MAMAVEE2)
1 cup Parsley
.50 fruit without seeds Lemons
0.5 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1 dash Pepper, black
3 tbsp Extra Virgin Olive Oil
1 packet (0.5 oz) Honey
1 dash Salt

In a small saucepan, combine quinoa and broth. Bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Wash and dry apples, celery, and parsley.

Core and medium dice the apples. Trim ends and medium dice the celery. Shave parsley leaves off the steams: discard the stems and mince the leaves. Transfer ingredients to a large bowl.

Add Almonds and cranberries to bowl.

In a small bowl, prepare dressing by whisking together garlic, lemon juice, EVOO, honey, salt, and pepper.

Uncover quinoa, fluff with a fork, and add to bowl.

Pour dressing over top of salad and toss. Serve.


Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LIAMSGMA1.