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
Other RECIPES
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