Ingredients
For The Powerhouse Quinoa Salad:
- 3 cups cooked cooled quinoa (made from 1 cup dry quinoa + 2 cups water)
- 1 small green apple, cored and diced
- 1 small Honeycrisp apple or another red apple, cored and diced
- 1-2 cups loosely packed spinach leaves, torn or roughly chopped
- 2-3 stalks celery, sliced
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup toasted pecans or walnuts, chopped
- Optional: feta or cotija cheese to sprinkle
For The Balsamic Dressing:
- 4 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 1 1/2 Tbsp dijon mustard
- 2 Tbsp pure maple syrup (can substitute honey if not vegan)
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked and cooled quinoa, diced apples, sliced celery, torn spinach leaves, dried cranberries, chopped walnuts, and cheese if using. Ensure all ingredients are evenly distributed.
- Make Dressing: In a small bowl, whisk together the dijon mustard, maple syrup, balsamic vinegar, olive oil, salt, and pepper until fully emulsified. This dressing can be stored in the refrigerator for up to one week.
- Dress Salad: Pour half of the dressing over the salad and gently stir to coat all ingredients evenly.
- Taste & Adjust: Taste the salad and add additional dressing as desired. When preparing in advance, it is best to add the remaining dressing just before serving to prevent the salad from becoming soggy.
- Serve & Store: Serve immediately or chill the salad in an airtight container in the refrigerator for up to 3-4 days. Stir before serving to redistribute any dressing that has settled.
Notes
- How To Prepare the Quinoa: Rinse quinoa in a fine mesh sieve thoroughly. In a large saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over medium heat and boil for 5 minutes. Turn off the heat and cover the pot, allowing the quinoa to steam for 15 minutes or until all water is absorbed. Then let it cool before using.
- Pump Up The Protein: For added protein, consider mixing in a can of chickpeas, adding some feta cheese, or incorporating cooked chicken if not vegan.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Vegan
