Quinoa Salad with Apples, Cranberries & Herbed Vinaigrette
1 c. quinoa
1 c. water
1 c. vegetable or chicken stock
1 Tbsp fresh lemon juice
1 Tbsp apple cider vinegar
4 Tbsp extra virgin olive oil
1 tsp honey or agave nectar
4 thyme sprigs, minced
2 rosemary springs, minced
2 c. apples
1/2 c. dried cranberries
1/2 c. toasted almonds, chopped
fresh minced parsley for garnish
Rinse quinoa well to remove any remaining saponin. Combine quinoa, water, stock and a generous pinch of salt in a saucepan and bring to a boil. Reduce to a simmer, cover, and continue to cook for 13 minutes or until all of the liquid has been absorbed. Transfer to a sheet pan and let cool.
While quinoa is cooling, prepare the dressing. In a large bowl, combine lemon juice, apple cider vinegar, honey or agave nectar, rosemary and thyme and a generous pinch of salt and freshly ground black pepper. Gradually whisk in the olive oil.
Dice the apples and squeeze a bit of lemon juice on them to prevent them from discoloring. Start composing the salad by adding the quinoa into the bowl with the dressing. Stir in the chopped apples, cranberries and almonds. Garnish with minced parsley and enjoy!