Recipe: Quinoa Sun Salad

posted by Jeff Mullins on September 16, 2013

Recipe Name:
Quinoa Sun Salad

-1 c. quinoa, rinsed
-2 c. water
-2 tbsp. honey
-1/4 c. lemon juice
-1/2 tsp. coarse salt
-3 tbsp. olive oil
-2 medium tart apples (Granny Smith, Gravenstein, Jonathan, etc…)
-1/3 c. golden raisins
-1/3 c. finely chopped fresh parsley
-1/2 c. coarsely chopped almonds
-2 tsp. cinnamon
-1 pinch coarse salt & pepper


  1. In a medium-size saucepan, combine the quinoa and water, and then bring them to a boil
  2. Reduce the heat and simmer, covered, until the quinoa is tender (DO NOT overcook) and the water is absorbed, about 15 minutes.
  3. Transfer the quinoa to a large bowl, stir, and let it cool completely.
  4. In a small bowl, whisk together the honey, lemon juice, and salt.
  5. Gradually whisk in the oil until blended.
  6. Toast almonds
  7. Peel and dice apples
  8. Add the apple, celery, raisins, cinnamon, and almonds to the quinoa
  9. Roll parsley between hands as you add it to the salad to release the flavor.
  10. Toss the ingredients together.
  11. Add the dressing and toss once more to coat the salad.
  12. Season with salt and pepper, to taste.
  13. Serve at room temperature.

This salad can be made the day before, covered tightly, and refrigerated.


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