Description
A nutrient-packed salad blending flaky quinoa, tart Gala apples, zesty maple vinaigrette, and crunchy candied walnuts. This balanced dish offers a tangy-sweet profile, making it ideal for light lunches, brunch, or festive sides.
Ingredients
1 cup uncooked quinoa
2 medium Gala apples, diced
1/3 cup candied walnuts
1/2 cup dried cranberries
3 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
Salt to taste
Instructions
1. Rinse quinoa under cold water. Simmer in 2 cups water for 15 minutes until tender; drain.
2. Thinly slice Gala apples and candied walnuts. Toast walnuts in a 350°F oven for 5-6 minutes.
3. In a jar, whisk maple syrup, 2 tablespoons olive oil, Dijon mustard, vinegar, cinnamon, clove, and salt to make the vinaigrette.
4. Combine cooked quinoa, apples, cranberries, and cooled walnuts. Drizzle with vinaigrette and toss gently.
Notes
Use orange or lemon juice in vinaigrette for a citrus twist. Substitute pecans for walnuts if desired. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg