Coconut Quinoa and Apple Salad

Yield: 6 servings as a main-course salad Ingredients Juice from 1 lemon 1/3 cup apple cider vinegar 1/2 cup orange juice 1/3 cup canola or

Ingredients

Juice from 1 lemon
1/3 cup apple cider vinegar
1/2 cup orange juice
1/3 cup canola or sunflower oil
1/3 cup honey
5 cups Dan-D-Pak Quinoa, cooked with Dan-D-Pak Coconut Cream
2 apples, cored and chopped
1 bell pepper, diced small
1 cup fresh corn kernels
1/2 cup Dan-D-Pak Dried Cranberries
1 small red onion, finely chopped
1 cup Dan-D-Pak Pecan Pieces, toasted
1 cup fresh parsley and mint, chopped
Sea salt and freshly ground pepper to taste

Preparation

Bring 4 cups water to a boil in a wide-bottomed pot with a lid
Add a pinch of salt and stir in 2 cups quinoa
Reduce heat to a simmer
Cover and cook until all the water is absorbed, about 25 minutes
You can cook any amount of quinoa as long as you keep the 2:1 ratio of liquid to grain
If desired, replace liquid with soup stock or coconut milk

Cooking Instructions

Place lemon juice, apple cider vinegar, orange juice, oil and honey in a small bowl
Stir to combine
In a large bowl, combine quinoa and all remaining ingredients
Stir in dressing
Adjust seasonings
Refrigerate until ready to serve

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