show / hide sidebar
Quinoa Salad with Apples, Cranberries, Pecans & Maple Basil Dressing
Visit us each Thursday for our healthy, fun recipe of the week. Send us your favorite yummiest and healthy recipe. If we publish it, you’ll win a $25 Gift Certificate to our online store. Send recipe to Brittney@milestonessportsjewelry.com .
Apples, maple, and fall go hand in hand. Enjoy!
For the Salad:
1 cup quinoa, dry (uncooked) Coupons
1/2 large Red Delicious apple, chopped
1/2 cup pecans or walnuts, chopped
1/2 cup sun-dried tomatoes packed in oil, drained & chopped
1/4 cup dried cranberries, unsweetened or sweetened
For the Maple Basil Dressing:
1 tbsp coconut oil, melted
1 tbsp maple syrup
1 tbsp fresh lemon juice
2 tbsp basil, finely chopped
1/4 tsp salt
1/4 tsp black pepper, freshly ground
Cook quinoa al dente. I like firm quinoa for salads, so I
undercook it by 3 minutes and use the ratio of 1 cup quinoa:1.25 cup water.
Bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat
and let stand for 5 more minutes. Fluff with a fork. Or you can cook it as per
package instructions. Transfer to a large salad bowl.
Add remaining Salad Ingredients to a bowl with quinoa.
In a small bowl, whisk together Maple Basil Dressing Ingredients and pour over salad. Mix gently just enough to combine. Serve warm.
Calories: 246.1, Total Fat: 11.3 g, Cholesterol: 0.0 mg, Sodium: 168.0 mg, Total Carbs: 32.9 g, Dietary Fiber: 3.7 g, Protein: 5.0 g, WW Points+: 6