Quinoa is a complete, vegetarian protein, which means it has all of the essential amino acids which are the building blocks of protein. That is quite unique for a vegetarian protein! Though considered a grain, it is actually a seed, so no wonder it is so nutritious. Add fruit, nuts, greens and cheese, and you really have a complete meal!
Ingredients
The-Salad
Quinoa
– 1 cup, dry
Broth
– 2 cups (vegetable or chicken broth)
Apple
– 1 cup, diced
Nuts
– ⅓ cup walnuts, almonds or other nuts of choice (chopped) or seeds (pumpkin or sunflower seeds)
Dried-fruit
– ¼ cup dried cranberries or other dried fruit (cherries, chopped apricots, dates, apples)
Leafy-greens
– 10 oz bag (spinach, arugula, kale)
Feta-cheese
– ⅓ cup (optional)
The-Dressing
Oil
– ¼ cup olive oil
Vinegar
– 2-3 Tablespoons apple cider vinegar
Honey
– 1 Tablespoon
Mustard
– 1 Tablespoon dijon
Instructions
Step 1
Pour quinoa and broth into a saucepan. Turn the heat to medium-high and bring to a boil. Once boiling, turn the heat to low, stir, and cover with a lid. Cook for 15 minutes.
Step 2
While the quinoa cooks, chop the apple and nuts (if using- seeds do not need to be chopped) and add to a large mixing bowl.
Step 3
Make the mustard vinaigrette by pouring olive oil, apple cider vinegar, honey, and mustard into a jar. Put on the lid and shake to mix.
Step 4
Once cooled, add the cooked quinoa to the apple and nut mixture.
Step 5
Add the cranberries, leafy greens, (and feta cheese). Pour the dressing over the greens and toss until combined.
Notes
Serve this as a main dish by topping with your favorite protein such as grilled chicken, fish, or beans.