Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries
This is a quick and easy salad, stacked with crisp apples, sweet dried cranberries, and nutty hazelnuts. This is a great school night recipe to make in just half an hour.
Bring a pot with 2 cups of water to a boil, add ¾ to 1 cup of dry quinoa. Cook covered for about 15 minutes. Uncover and fluff quinoa with a fork. Cook until all water is absorbed. Remove and set aside to cool.
Heat skillet over medium heat and add the oil, onion, and celery. Cook until just tender, without browning. Season with salt and pepper to taste.
In a large bowl, toss the cooked quinoa, onion, celery, toasted hazelnuts, green onions, apple, and cranberries. Squeeze lemon juice on top, drizzle with a touch of oil, and season with salt and pepper. Mix well. Allow flavors to meld for 20 minutes and enjoy.