Vegetarian Quinoa Salad Recipe with Hazelnuts, Apples, and Cranberries
1 cup quinoa, rinsed well
1 ½ cups vegetable stock, for quinoa
2 stalks of celery, finely diced
1 tablespoon of olive oil
1 small onion, finely diced
½ cup dried cranberries, chopped * see note
1 cup hazelnuts, toasted, de-skinned and chopped
Bunch (about 5 to 6) green onions, chopped (green parts only)
Fine sea salt and freshly ground black pepper to taste
1 bunch flat leaf parsley, thoroughly rinsed and chopped
1 granny smith apple (any kind will work)
Large lemon, juiced
Preheat your oven to 325F and toast your hazelnuts for about 7-10 minutes. Let them cool completely.
Meanwhile, cook your quinoa. Boil the chicken stock with a pinch of salt, and add your rinsed quinoa. Turn your stove down to medium-low, cover, and let it cook for roughly 15 minutes, or until the water is absorbed. Fluff quinoa with a fork, and let it cool in the fridge.
Going back to the cooled, toasted hazelnuts; remove the skins. Chop the hazelnuts up, leaving them in large pieces.
Preheat a skillet with 1 tbsp of oil and soften your finely chopped onion and celery. Season with a pinch of salt and pepper to taste. Try not to brown them, 5 to 7 minutes on medium – low heat should do the trick. Set aside in a large salad bowl.
Rinse your parsley well and chop it finely followed by your dried cranberries and green onions. Add all this to the onion and celery mixture.
Core and dice the apple, put your apple chunks in the bowl with the other ingredients. Squeeze the entire lemon over the apple to season the salad and prevent the apple from turning brown.
Add your quinoa and hazelnuts to the mixture and add salt and pepper, to taste. Season with more lemon juice if you like. Mix well and cool completely. Allow the flavors to meld for 20 minutes before serving.
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