Autumn Quinoa Salad
You may notice that I love quinoa salads. Salads aren’t just for the summer, though!
We had what seemed like an endless amount of apples from apple picking, so I wanted to use them before they went bad! It just so happened my husband picked up a massive bag of pecans, with no plans of using them. I had dried cranberries on hand and it was a perfect blend of fall flavors!
This is quick and easy. Lasts several days in the fridge so it’s a great dish to make ahead and pack for lunches or serve as a dinner side throughout the week.
Cranberry Apple Quinoa Salad
Ingredients
Quinoa
- 1 cup dry quinoa rinsed
- 1 cup apple cider
- 1/2 cup water
- 2 large apples chopped, any kind
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Apple Cider Vinaigrette
- 3 Tbsp oil any kind will do
- 1/4 cup apple cider vinegar
- 1 small shallot finely chopped
- 1 Tbsp maple syrup
- 1 tsp dijon or yellow mustard
- 1/2 tsp salt
Instructions
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Rinse the quinoa really well and add to a pot
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Add in the cider and water, bring to a boil
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Cover and simmer over low heat for about 15 minutes. When done, uncover, fluff with a fork and set aside to cool
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In a small bowl, mix together the vinaigrette ingredients. Set aside
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In a large bowl, add the cooled quinoa, the apples, cranberries and pecans
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Pour over the vinaigrette and stir to combine
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Cover and chill in the fridge until ready to serve
