Autumn Quinoa Salad [ 25 min ]
This Autumn Quinoa Salad is a feast for the eyes and the palate. With vibrant colors from the honeycrisp apple, dried cranberries, and fresh parsley, it captures the essence of fall in every bite. Tossed with a sweet and tangy honey-Dijon vinaigrette, this salad is not only visually stunning but also packed with nutrients to keep you energized throughout the day. It's perfect for a quick lunch, a festive side dish, or even as a light dinner on a cool autumn evening.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 large honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water.
- In a medium saucepan, combine quinoa and water. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, until the water is absorbed and quinoa is fluffy.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
- In a large bowl, combine cooked quinoa, diced apple, dried cranberries, chopped pecans, goat cheese, and parsley.
- Pour the dressing over the quinoa mixture and toss to combine.
- Serve immediately or chill in the refrigerator for up to 2 hours for better flavor.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 45gProtéines: 10gFat: 12gSucre: 18g
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