- 2 cups apple juice
- 1 cup quinoa, rinsed
- Dressing:
- 1/3 cup agave nectar
- 1/4 cup safflower oil
- 1 tablespoon poppy seeds
- 1 teaspoon prepared yellow mustard
- 1 Fuji apple, chopped
- 3/4 cup dried cranberries
- 3/4 cup chopped cashews
- 1/4 cup diced sweet onion
- 1/2 teaspoon salt
- 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.
- Whisk agave nectar, safflower oil, poppy seeds, and mustard together in a small bowl to make dressing.
- Chill quinoa and dressing in the refrigerator, at least 4 hours.
- Fold apple, cranberries, cashews, onion, and salt into chilled quinoa. Add dressing; mix well to combine.
09/08/2019
recipepes.com
quinoa salad (vegan), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
