This is one of my favorite salads to make! I like to prepare and portion it out on Sundays for lunches the entire week. This combo of sweet, tangy and slightly spicy, makes this salad a crowd-pleaser at parties too!
Juice from 1 lemon
1/3 apple cider vinegar
½ orange juice
1/3 cup sunflower or canola oil
5 cups cooked quinoa
2 apples, cored and chopped
1 bell pepper, diced small (preferably orange, red or yellow)
1 cup fresh corn kernals
½ dried cranberries
1 small red onion, finely chopped
1 cup toasted, chopped pecans
1 cup fresh parsley and mint, chopped
Sea salt and freshly ground pepper to taste
- 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 seasoning and refrigerate until ready to serve.
TIP: To cook quinoa, bring 4 cups of water to a boil with a lid over-top. Add a pinch of salt and stir in 2 cups of quinoa. Reduce heat to a simmer, cover and cook until all the water is absorbed, about 25 minutes. Cook any amount that you want, as long as you keep the 2:1 ratio. You can even try experimenting cooking quinoa with stock or coconut milk!