Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries

Summary

Yield
Servings
SourceRecipe adapted from iamafoodblog.com.
Prep time
Cooking time30 minutes
Total time30 minutes

Description

Celebrate with the fall flavors of crisp apples, sweet dried cranberries, and nutty hazelnuts. This is a great school night recipe to make in just half an hour.

Ingredients

1 cup
quinoa (dry)
1 tablespoon
oil
1/2  
onion (diced)
1/2 cup
celery (diced)
1/2 cup
hazelnuts (toasted, chopped )
1/2 cup
green onion (chopped)
1  
apple (cored, diced)
1/4 cup
cranberries, dried
   
lemon juice (to taste)
   
oil (drizzle)
   
salt (to taste )
   
black pepper (to taste)

Instructions

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.