Fall is just not in the air, but also in quinoa! T.W.O. loves making this harvest quinoa salad during the autumn months. It makes a great side dish, lunch meal, or snack! Serve it hot or cold! It’s just not perfect sweater weather, but perfect quinoa weather.
-2 cups water
-1 cup red quinoa, rinsed
-1 green apple
-1 cup spinach
-1/2 cup of dried cranberries
-1 lemon, juiced
-3-4 tablespoons olive oil
-1/3 cup balsamic vinegar
-3 tablespoon apple cider vinegar
-Salt & Pepper
-Goat cheese, crumbled
Bring 2 cups of water to a boil. Add a dash of cinnamon and garlic power. If you want a little kick, add a dash of cayenne pepper. Once the water is boiling, add quinoa and reduce to low-medium heat. Cook for about 12-15 minutes. While the quinoa is cooking, cut the apple (unpeeled) and spinach.
When the quinoa is done, fluff with fork and cool for 10-15 minutes.
Once cool, add olive oil, lemon juice, balsamic vinegar, apple cider, garlic powder, salt and pepper and mix. Next add in apple, spinach and cranberries and mix well.
Allow salad to chill for about 20 minutes. When you are ready to serve, crumble goat cheese over salad. (If you plan to serve, only let quinoa cool for about 2 minutes before adding in the ingredients. Top salad with goat cheese when you are ready to serve.)
*T.W.O. also likes to add grilled chicken breast to the salad or even chunks of roasted sweet potatoes.