Fall Quinoa Salad
Summary
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Ingredients
1 1⁄2 cup
quinoa 1
very crisp apple, such as Fuji, cored and diced or sliced 1⁄2 cup
quartered dried figs or cranberries 1⁄4 cup
fresh pomegranate seeds 1
orange, segmented 1 cup
baby arugula leaves or baby spinach 3
sprigs tarragon, leaves picked 4
medium shallots, minced 1 1⁄2 cup
pecans or walnuts, toasted and roughly crumbled 1 tablespoon
extra-virgin olive oil, plus more for drizzling 1
lemon, cut in halfInstructions
- In a medium pot, add quinoa and cover by at least 2 inches of cold water. Add enough salt to taste, bring to a boil over high heat, then reduce to a simmer and cook until the quinoa is tender. Drain and set aside or place in refrigerator.
- When ready to assemble. Combine cooked quinoa, apple, fig, pomegranate seeds, lemon, baby arugula, tarragon, shallots, and toasted pecans in a large serving bowl. Toss well.
- Drizzle with olive oil and the juice from the lemon. Season with salt and pepper and toss once more.
Notes
To Make Ahead: This salad can also be assembled fully in advance, as it improves with time as the ingredients marry flavors.
Optional: Prosciutto slices and or crumbled goat cheese or feta
