Apple Quinoa Salad with Celery, Almonds & Dried Cranberries.

  • ¼ cup
    almonds
  • 2 sticks
    celery
  • 236 ml
    chicken or vegetable broth
  • ¼ cup
    dried cranberries
  • 2
    Gala apples
  • 1 clove
    garlic
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ½
    lemon
  • ½ cup
    quinoa
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    In a small saucepan, combine quinoa and broth. Bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    ½ cup quinoa
    236 ml (1 cup) chicken or vegetable broth
  • 2
    Wash and dry apples, celery, and parsley.
    2 Gala apples
    2 sticks celery
    ½ small bunch Italian (flat-leaf) parsley
  • 3
    Core and medium dice the apples. Trim ends and medium dice the celery. Shave parsley leaves off the stems; discard the stems and mince the leaves. Transfer ingredients to a large bowl.
  • 4
    Add almonds and cranberries to bowl.
    ¼ cup almonds
    ¼ cup dried cranberries
  • 5
    Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lemon juice, oil, honey, salt, and pepper.
    1 clove garlic
    ½ lemon
    3 tbsp extra virgin olive oil
    ½ tsp honey
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 6
    Uncover quinoa, fluff with a fork, and add to bowl.
  • 7
    Pour dressing over top salad and toss.
  • 8
    To serve, place salad on a plate. Enjoy!