This was a nice, light meal. We felt like it needed a little something else to make it stand out, though. It’s definitely filling, and it makes a lot, so there are plenty of leftovers if you’re feeding 2 people.
Quinoa Salad with Apple, Chickpeas, Toasted Almonds & Apple Cider Vinaigrette
Cookin’ Canuck
Yield: Serves 4 as an entree
The salad:
1 cup quinoa
2 cups water
1/2 cup sliced almonds, toasted
1 can (14 oz.) chickpeas (Garbanzo beans)
1 large Gala apple, cored and chopped
3 tbsp Gorgzonzola cheese
2 green onion, thinly sliced (green & white parts)
The vinaigrette:
1/3 cup apple cider or apple juice
3 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp agave nectar or honey
1/4 tsp kosher salt
The salad:
In a fine-mesh strainer, rinse quinoa well and drain.
In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
In a large bowl, mix together cooled quinoa, almonds, chickpeas, apple, Gorgonzola cheese and green onions.
The vinaigrette:
Whisk together white apple cider, apple cider vinegar, olive oil, agave nectar and salt.
Pour the dressing over the quinoa salad and toss to coat. Serve.
Big Flavors Rating: 3 Stars
