Fall Quinoa Salad
Fall Quinoa Salad
Fresh, bright and full of flavor. This Fall Quinoa Salad is a delicious addition to your holiday dinner.
Ingredients
- 1 1/2 cups quinoa
- kosher salt
- 1 very crisp apple, such as Fuji, cored and diced or sliced
- 0.5 cup quartered dried figs or cranberries
- 0.25 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 cups pecans or walnuts, toasted and roughly crumbled
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 lemon, cut in half
- Fresh cracked pepper, as needed
Instructions
- 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
YOUR OWN NOTES
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