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Toasted Quinoa, Apple and Walnut Salad

 
Toasted Quinoa, Apple and Walnut Salad
499

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

Yield

4

servings

Prep

15

min

Cook

21

min

Ready

36

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup quinoa
rinsed
2 cups vegetable stock
or water
2 cloves garlic
freshly minced, optional
Vinaigrette:
4 tablespoons olive oil, extra-virgin
2 tablespoon apple cider vinegar
1 clove garlic
small, freshly minced, optional
salt and black pepper
to taste
*
2 cups sugar snap peas
or snow peas
*
Salad:
1 small sweet yellow bell peppers
thinly sliced
*
1 celery
thinly sliced
1 small carrots
cut into match sticks
½ red onion
diced
1 apples, red delicious
unpeeled, cored and diced
*
¼ cup walnuts
toasted and chopped
¼ cup cheddar cheese
cubed
*
2 tablespoons parsley leaves
freshly chopped, optional

Directions

Toast quinoa in small nonstick skillet over medium or medium-highg heat, stirring often, until pops and turns into golden-brown, about 6 minutes.

Add toasted quinoa, broth or water, and garlic if using in large saucepan, covered, and bring to a boil over high heat.

Reduce heat to medium-low or low heat to let it simmer for 15 minutes.

When it's close to the end, 3 minutes left, place sugar snap peas on top.

After 15 minutes simmering, remove from heat and fluff with fork, broth should be absorbed by quinoa.

Meanwhile in large mixing bowl, whisk together olive oil, vinegar, garlic if using, salt and black pepper to taste until well blended.

Add bell peppers, carrots, celery, apples, red onions, toasted walnuts, cheese and parsley if using into mixing bowl with vinaigrette.

Toss gently with wooden spoon until well coated.

Once quinoa is done, add quinoa and sugar snap peas into vegetable mixture, and stir gently until well combined.

Serve or keep it in the refrigerator until ready to serve.

Note:

The salad can be made one day ahead.

 

* not incl. in nutrient facts

Reviews

almost 6 years

Delicious. Made up this salad and it turned out absolutely divine. Sean and I, we both couldn't have enough, just kept adding more on the plate. Toasting quinoa in the pan certainly develop lots of yumminess, I used vegetable broth to cook quinoa, which gave quinoa more great flavor. I happened to have all the vegetables in this recipe, but you can add whatever your favorite veggies, it will be still very tasty.

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 37051% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 419mg 17%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 16%
Sugars g
Protein 22g
Vitamin A 46% Vitamin C 11%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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