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"It only made my mom gag a little the first time I made it." –Jillian R.
Ingredients:
¼ cup almonds
2 sticks celery
8 fl oz. vegetable broth
¼ cup dried cranberries
2 Gala apples (or any sweet apple)
1 clove garlic
½ small bunch parsley
½ lemon
½ cup quinoa
⅛ tsp black pepper
3 tbsp extra virgin olive oil
½ tsp honey
⅛ tsp salt
Directions:
Combine quinoa and broth in a small pan. Bring to boil on med-high heat. Reduce heat to simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Wash apples, celery, parsley. Core and dice apples. Trim ends and medium dice celery. Shave parsley leaves off stems and mince. (Learn how to mince here!) Transfer to a large bowl.
Peel and mince garlic. Whisk garlic, lemon, olive oil, honey, salt, and pepper in a small bowl to make the dressing.
Add quinoa to bowl with apples. Finished salad!
Notes:
I’d recommend putting half of the salad covered, and dressing in a separate container in the fridge for later. You’ll have to give it a little time to thaw, and be sure to only put the dressing on the salad when ready to eat (not before). Smaller portions make for great snacks!
I skip the celery because I don’t like celery.
Mince the garlic well (or use pre-minced garlic) or be prepared for some bites to be more flavorful than others ;)
This recipe originally came from an app Mealime, which I downloaded at the start of SURF last year to fill the gap left by my meal plan.
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