Quinoa Apple Salad

Ingredients

1 cup uncooked quinoa
1 medium apple, diced
3 celery stalks, thinly sliced
1 medium carrot, julienned or shredded
⅓ cup raisins
⅓ cup toasted pumpkin seeds
A handful and a half of chopped herbs (like parsley, mint, or cilantro)

For the Dressing:

3 tbsp olive oil
3 tbsp lemon juice
¼-½ tbsp Dijon mustard
1 tbsp honey
Salt, to taste

Instructions

Soak the quinoa in plenty of water for 20 minutes, then rinse well.
Cook the quinoa in fresh water for about 8 minutes, until tender but not mushy. Rinse and drain well. Let it cool completely.
Chop the apple, celery, carrot, and herbs. Toast the pumpkin seeds in a dry pan for 2–3 minutes, until you hear a popping sound — like popcorn.
Make the dressing by whisking together olive oil, lemon juice, mustard, honey, and salt.
In a large bowl, combine the quinoa, chopped ingredients, raisins, and seeds. Add the dressing and toss well.
Taste and adjust, then serve fresh or chilled.

Course Salad, Side Dish

Cuisine Mediterranean

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148kcal