Quinoa Salad (Vegan) recipe

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Ingredients

2 cups apple juice
1 cup quinoa, rinsed
⅓ cup agave nectar
¼ cup safflower oil
1 tablespoon poppy seeds
1 teaspoon prepared yellow mustard
1 Fuji apple, chopped
¾ cup dried cranberries
¾ cup chopped cashews
¼ cup diced sweet onion
½ teaspoon salt

Nutrition Info

442.8 calories
carbohydrate: 64.2 g
cholesterol: : -
fat: 19.5 g
fiber: 5.1 g
protein: 7.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 317.8 mg
sugar: 35.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine apple juice and quinoa in a saucepan. Bring to a boil, reduce heat and simmer, partially covered, until quinoa is tender, about 20 minutes. Drain excess water and transfer to a large bowl.

  2. Whisk agave nectar, safflower oil, poppy seeds, and mustard together in a small bowl to make dressing.

  3. Chill quinoa and dressing in the refrigerator, at least 4 hours.

  4. Fold apple, cranberries, cashews, onion, and salt into chilled quinoa. Add dressing, mix well to combine.

Recipe Yield

6 servings

Recipe Note

Quinoa with fruit and nuts. Very filling. Best served on the day you make it.

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