This nutty quinoa salad makes a delicious addition to your Thanksgiving table! Red quinoa offers a nutty flavor that compliments the other ingredients in this salad quite well.
Plan Ahead!
Cook the quinoa and store in a covered container.
Roast and chop the pecans and store in a covered container.
Cut the onions, chop the parsley and place them in a separate container.
Just before serving, cut the apple and add all of the other ingredients to the quinoa.
Toss together and serve.
Author
Julie Gilbert
Ingredients
1½ cups red
quinoa rinsed
2½ cups water
1 pinch sea
salt
1 cup raw
pecans roasted
1 medium apple cut
into matchsticks
½ small red
onion thinly sliced
½ cup chopped parsley
4 cups baby
arugula
Dressing
4 tablespoons extra
virgin olive oil
3 tablespoons balsamic
vinegar
1 tablespoon maple
syrup
½ teaspoon sea
salt
Directions
Quinoa:
1.
Rinse
the dry quinoa in a fine mesh strainer under warm running water.
2.
Place
rinsed quinoa into a 2-quart pot with the water and sea salt.
3.
Cover
and bring to a boil, then turn heat to a low simmer and cook for about 15
minutes.
4.
Remove
pot from heat and let quinoa cool in the pot for at least 30 minutes. Then
scoop quinoa into a large bowl to continue cooling.
5.
Preheat
oven to 350 degrees F.
6.
Place
pecans in an oven proof dish and lightly roast for about 12 minutes. Watch
carefully as they can burn easily. Let them cool
7.
Once
they are cool. chop the pecans on a cutting board.
8.
Cut
the apple, slice the onion, and chop the parsley. Place them into the bowl with
the cooled quinoa. Add the baby arugula and chopped pecans.
Dressing:
1.
Add
the dressing ingredients to a small bowl and whisk together.
2.
Pour
dressing over salad and toss together. Taste and add more salt if necessary.
Serve.
