Coconut Quinoa and Apple Salad Facebook Twitter coconut-quinoa Yield: 6 servings as a main-course salad Ingredients Juice from 1 lemon 1/3 cup apple cider vinegar 1/2 cup orange juice 1/3 cup canola or sunflower oil 1/3 cup honey 5 cups Dan-D-Pak Quinoa, cooked with Dan-D-Pak Coconut Cream 2 apples, cored and chopped 1 bell pepper, diced small 1 cup fresh corn kernels 1/2 cup Dan-D-Pak Dried Cranberries 1 small red onion, finely chopped 1 cup Dan-D-Pak Pecan Pieces, toasted 1 cup fresh parsley and mint, chopped Sea salt and freshly ground pepper to taste Directions To cook quinoa as is, bring 4 cups water to a boil in a wide-bottomed pot with a lid, add a pinch of salt and stir in 2 cups quinoa, reduce heat to a simmer, cover and cook until all the water is absorbed, about 25 minutes. You can cook any amount of quinoa as long as you keep the 2:1 ratio of liquid to grain, such as stock or coconut milk. Place lemon juice, apple cider vinegar, orange juice, oil and honey in a small bowl and stir to combine. In a large bowl, combine quinoa and all remaining ingredients well, then stir in dressing, adjust seasonings and refrigerate until ready to serve.
Posted on: Sat, 07 Sep 2013 15:38:13 +0000
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