Ingredients
Scale
- 1 ½ cups vegetable broth
- ¾ cup tricolor quinoa, rinsed
- ½ cup dried cranberries
- 1 gala apple, diced into ¼-inch cubes
- ¼ cup celery, diced into ¼-inch cubes
- ¼ cup fresh parsley, chopped
- ¼ cup candied walnuts
- 3 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a medium saucepan, bring vegetable broth and rinsed quinoa to a boil. Stir in cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork and transfer to a large salad bowl.
- While the quinoa is resting, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, allspice, salt, and pepper in a small bowl.
- Add diced apple, celery, parsley, and candied walnuts to the quinoa. Pour the vinaigrette over the salad and toss until well combined.
- Serve immediately or chill for 30 minutes to enhance the flavor. Enjoy cold or at room temperature.