Quinoa Apple Waldorf Salad - Sharon Palmer, The Plant Powered Dietitian

This mild Mediterranean-style Quinoa Apple Waldorf Salad with a light-weight Waldorf salad dressing calls upon the nutty taste of walnuts. The Waldorf salad components embody candy spices, apples, celery, parsley, and raisins for a comforting kick, plus nourishing quinoa which boosts it to one-dish meal territory. With a light-weight French dressing, it skips on the creamy, wealthy dressing you’d usually discover in a Waldorf salad recipe. Plus, it’s tremendous simple to make! Simply cook dinner up the quinoa, and toss in chopped apples, celery, walnuts, raisins, parsley, seasonings, and the French dressing, and you’ve got a satisfying, nutritious, fiber-packed dish in about 20 minutes.

I like to take this salad to events, vacation meals, and potlucks. And it’s nice packed up for lunch the following day, because the components keep contemporary and crunchy. It retains within the fridge for a number of days. Serve this Quinoa Apple Waldorf Salad with a bowl of lentil soup and slice of rustic complete grain bread for a satisfying, balanced meal.

The Waldorf salad recipe is vegan and gluten-free, becoming into plenty of completely different food regimen patterns. Plus, this wholesome salad is wealthy in fiber, plant protein, antioxidant compounds, and wholesome fat, compliments of those nutritious components. If you could find walnut oil for the French dressing, it’s actually good; but when can’t simply substitute olive oil within the dressing recipe. Attempt several types of apples to change up the flavour profile. I like Fuji apples on this recipe, however Honeycrisp and Braeburn are actually good too. You may even swap the apples for pears for a brand new twist on a wholesome, plant-rich recipe. This recipe was chosen as one of many high finalists in a nationwide recipe contest by the California Walnut Fee.

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Description

This Quinoa Apple Waldorf Salad is a wholesome, gluten-free, vegan, Mediterranean twist on typical heavy Waldorf salad recipes you’ll discover on the market.

Waldorf Salad:

1 cup quinoa, raw (might use beige, crimson, or multicolor)
2 cups water
4 stalks celery, diced
2 massive red-skinned crisp apples (i.e. Fuji, Braeburn), cored, diced, with peel
½ cup coarsely chopped contemporary Italian parsley
½ cup coarsely chopped walnuts
1/3 cup raisins

Waldorf Salad Dressing:

Add quinoa and water to small pot. Cowl and cook dinner over medium warmth about quarter-hour, till tender. Drain any remaining water and fluff with a fork. Cool.

Whereas quinoa is cooking, assemble the remainder of the components.

Add celery, apples, parsley, walnuts, and raisins to a big mixing bowl and put aside.

To make the dressing, whisk collectively walnut oil (or olive oil), lemon juice, brown sugar, celery salt, white pepper, cinnamon, cardamom, allspice, and salt (if utilizing) in a small dish.

Add cooled quinoa to the salad and toss collectively gently. Pour dressing over salad components and toss collectively gently to distribute.

Serve instantly or cowl and chill salad till serving time.

Makes 10 servings (about 1 cup every).

Prep Time: quarter-hourClass: SaladDelicacies: American