Harvest Quinoa Salad

For a nourishing way to enjoy the flavors of fall, this Harvest Quinoa Salad is sure to delight. It is perfect for busy weeknights or lunch prep and brings your favorite flavors together in one satisfying bowl. Try it once, and you will be hooked!

Course Salad

Cuisine American, Gluten Free, Healthy

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 403kcal

Author Wendy Polisi

Ingredients

1 ½ cups uncooked quinoa preferably red
2 cups Chicken Broth
2 oranges peeled, sectioned and cut into piece
2 stalks celery sliced
1 red apple cored and chopped
2 oz watercress or baby arugula, chopped
⅓ cup crumbled blue cheese
½ cups chopped walnut toasted
Vinaigrette
¼ cup apple cider vinegar
¼ cup fresh squeezed orange juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ cup finely chopped red onion
1 teaspoon sea salt
½ teaspoon black pepper fresh ground
⅓ cup extra virgin olive oil

Instructions

Heat a medium saucepan to medium high heat. Add quinoa and toast for 3 to 5 minutes. Add broth and bring to a simmer. Cover and cook over low heat for 30 to 35 minutes. Remove from heat and allow to sit covered for 5 to 10 more minutes. Spread on a baking sheet and allow to cool.
Meanwhile, combine oranges, celery, apple and watercress or arugula in a large bowl.
Make dressing by combining vinegar, orange juice, maple syrup, mustard, red onion, salt and pepper in a blender. Process until combined and then add olive oil in a steady stream.
When quinoa is cooled, toss with orange mixture and desired amount of dressing. Top with blue cheese and walnuts and drizzle with additional dressing as desired.

Nutrition