Meatless Monday–Quinoa and Apple Salad

 Here I go again…another apple recipe.  But on a blog called “Apple a Day,” that shouldn’t be too much of a surprise, right?   

Like so many recipes I’ve been making lately, this one brings fall flavors I can enjoy in warm weather.  Unfortunately, you have to make your own fall in Phoenix.  But this salad did the job.  The sweet, crisp apples really shone through in this healthy, simple salad.  

I ate it for dinner one night right after I’d made it.  We enjoyed it, but I can tell you it’s better after sitting for a bit.  The vinaigrette really soaks in and the Gorgonzola flavor become more pronounced.  (If you’re not a blue cheese fan, I think feta or even small cubes of cheddar cheese would also be great.)  So make this up on a Sunday evening, put it in the fridge overnight and enjoy knowing you’ve got Monday dinner or a few lunches already taken care of.

Quinoa and Apple Salad

adapted from Cookin’ Canuck

Ingredients:

For the salad:

2 c. water

1 c. quinoa

1/2 c. toasted nuts, chopped (walnuts, almonds, pecans, or your favorite)

1 (15 oz.) can chickpeas

1 large, crisp, red apple, cored and chopped (I like Honeycrisp or Gala)

1/4 c. Gorgonzola cheese, plus more for garnish

3 green onions, sliced (green and white parts)

For the dressing:

1/3 c. apple cider

3-4 TBSP apple cider vinegar

2 TBSP olive oil

1 tsp. honey or agave nectar

1/4 tsp. Kosher salt

Directions:

1.  Rinse and drain quinoa in a fine-mesh strainer.

2.  In
a medium pot, bring water to a boil.  Add quinoa, bring back to a boil, then cover
and turn heat to low.  Cook until water is absorbed, about 20
minutes. Remove from heat, fluff quinoa with a fork and pour quinoa in a large mixing bowl.  Let cool, fluffing occasionally, until room temperature. 

3.  Meanwhile, prepare vinaigrette by whisking together all ingredients in a small bowl.  Taste and adjust any ingredients to achieve desired balance.  Set aside.

4.  Once quinoa has cooled, add in nuts, chickpeas, apple, cheese and green onions.  Toss with dressing.  Serve immediately or cover and place in the refrigerator at least 2 hours to let flavors develop.  Serves 3-4 as a main course.