Summer Quinoa Salad
Quinoa Summer Salad
  • 3cups cooked quinoa
  • 3 celery stalksslice stalk in half or into thirds then dice
  • 1 orange bell pepperdiced into 1/4 inch pieces
  • 1 yellow bell pepperdiced into 1/4 inch pieces
  • 1 medium applesomething more on the tart side such as braeburn
  • 3/8cup Red oniondiced 1/4 inch
  • 3/8cup edamame
  • 3/8cup dried cranberrieslook for unsweetened or apple juice sweetened
  • 3/8cup walnuts or sliced almonds
  • 1/4 cup + 2 Tbsp Maple Pecan Dressingor more, if desired (see below for recipe)
Maple Pecan Dressing
  • 1cup toasted pecans
  • 3/4cup champagne vinegar
  • 1/4 cup + 1 tbsp olive oil
  • 3tbsp maple syrup
  • 3/4tsp kosher salt
  • 1 shallotoptional
  1. 1. Rinse 1 cup quinoa and bring to boil with 2 cups water. Simmer for 15-20 minutes. 1 cup dry quinoa yields about 3 cups cooked quinoa. (I recommend cooking more than you need and storing the extra in the fridge for other dishes over the next few days.) Cool. 2. Mix dressing 3. Chop veggies and fruits. If you don’t have exact ingredients, substitute whatever you’d like. Organic chicken would also be nice in this salad. 4. Mix quinoa, veggies, fruits, and dressing together in large bowl. I used minimal dressing for a light flavor. Feel free to add a bit more, if desired. 5. Serve as is or chill and then serve.
  2. Maple Pecan Dressing: Blend all ingredients in blender until creamy smooth