Ingredients
Equipment
Method
Step-by-Step Instructions
- Cook the quinoa by combining 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy. Remove from heat and let cool for 10 minutes.
- Prepare the dressing by whisking together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.
- In a large bowl, combine the cooled quinoa, diced apple, dried cranberries, parsley, and sliced almonds. Gently fold together.
- Pour dressing over the salad mixture and toss until well coated. Cover and chill in the refrigerator for at least 30 minutes.
- Give the salad a quick toss before serving. Enjoy as a side dish or light main meal.
Nutrition
Notes
For best results, rinse quinoa to remove bitterness. Use firm apples for best texture. Chill to enhance flavor before serving.
