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!



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 15 minutes Cook Time: 15 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Serving Size: 1/4 serving Calories: 490 Calories Fat: 28g Saturated Fat: 6g Carbohydrates: Net Carb: 52g Dietary Fiber: 7g Protein: 13g Sodium: 366