Toss quinoa with diced apples, toasted almonds, and dried cranberries and serve with a large lettuce leaf.
2 crisp apples, cored, cut into 1/2-inch dice2 tablespoons lemon juice1 cup red or white quinoa, rinsed wellSalt and pepper1/2 cup sliced almonds1 tablespoon red wine vinegar1 teaspoon Dijon mustard3 tablespoons olive oil3/4 cup dried cranberries2 scallions, white and light green parts, thinly slicedLarge lettuce leaves, for serving
1. Preheat oven to 350°F. Toss apples with lemon juice.
2. Mix quinoa, 1/4 tsp. salt and 2 cups cold water in a pan. Cover; bring to a boil. Reduce heat to medium-low, cover and cook until most of water has been absorbed, about 15 minutes. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then turn out onto a baking sheet to cool for at least 10 minutes.
3. Spread almonds on a baking sheet. Toast until golden, 7 to 10 minutes, shaking pan once. Transfer to a plate to cool. In a bowl, whisk vinegar and mustard. Gradually add olive oil, whisking, until emulsified. Season with salt and pepper.
4. Drain apples, if necessary, and add to bowl. Add quinoa, almonds, cranberries and scallions. Gently toss; season with additional salt and pepper, if desired. Serve salad on lettuce leaves.
Calories 286Fat 13 gSatfat 2 gProtein 6 gCarbohydrate 40 gFiber 5 gCholesterol 0.0 mgSodium 426 mg
Yield: Serves 6