Lindsey's Red Quinoa Salad with Toasted Walnuts, Dried Fruit, & Herbs
|1 cupred quinoa; (or regular quinoa)|
|3 tablespoonsextra virgin olive oil|
|2 tablespoonsfresh lemon juice|
|1 tablespoongraed orange zest|
|2 teasoons agave nectar; (or honey)|
|1 teaspoonDijon mustard|
|1 cupchopped walnuts; lightly toasted|
|1/3 cupchopped dried apricots|
|1/3 cupchopped dried cranberries|
|3 green onions; ends trimmed, thinly sliced (both green & white parts)|
|1/4 cupchopped fresh mint leaves|
Lindsey's Red Quinoa Salad with Toasted Walnuts, Dried Fruit, & Herbs Preparation
Bring the quinoa, water, and salt to a boil in a medium saucepan over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (Some germ rings may separate from the grains and will look like white squiggles--don't panic, this is normal, and most importantly, edible) Immediately fluff the quinoa with a fork and turn out onto a baking sheet to cool.
In a large bowl, whisk the olive oil, lemon juice, orange zest, agave nectar, and mustard until blended; season with salt & pepper to taste. When cool, fluff the quinoa again and transfer it to the bowl with the dressing. Add the walnuts, cranberries, apricots, green onions. Toss well. Cover and refrigerate to let the flavors mingle, at least 2 hours or overnight.
Before serving, let sit at room temperature for 20-30 minutes. Stir in the mint. Taste and add more salt as needed. Makes 8 servings.
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Lindsey's Red Quinoa Salad with Toasted Walnuts, Dried Fruit, & Herbs Reviews
Loved it but I made extra dressing to add later
1 years, 1 months, 2 weeks, 1 days, 23 hours, 14 minutes ago