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Apple Quinoa Salad with Celery, Almonds & Dried Cranberries.

  • ½ cup
  • 4 sticks
  • 16 fl oz
    chicken or vegetable broth
  • ½ cup
    dried cranberries
  • 4
    Gala apples
  • 2 cloves
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
  • 1 cup
    black pepper
    extra virgin olive oil
  • 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.
    1 cup quinoa
    16 fl oz (2 cups) chicken or vegetable broth
  • 2
    Wash apples and celery. Core and medium dice apples. Trim ends and medium dice celery. Transfer both to a large bowl.
    4 Gala apples
    4 sticks celery
    1 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.
    ½ cup almonds
    ½ 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.
    2 cloves garlic
    1 lemon
    6 tbsp extra virgin olive oil
    1 tsp honey
    ¼ tsp salt
    ¼ 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!