- 2 cups uncooked quinoa
- 4 cups water
- 1 tbsp vegetable oil
- 2/3 cup walnuts
- 2/3 cup feta cheese
- 1/2 cup cranberries
- 2 apples peeled and cut in pieces
- 2 tbsp agave nectar (or honey)
- 1 lime
- 2 tbsp olive oil
- 1/3 cup walnuts
In a medium-size saucepan, combine the quinoa, vegetable oil, and water, then bring them to a boil (Season with salt and garlic salt to taste). Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
Add the apples, cranberries, feta cheese and 2/3 cup of walnuts to the quinoa and toss the ingredients well.
Dressing. Add olive oil, 1/3 cup of the walnuts, agave nectar and lime juice to a food processor.
Add the dressing to the quinoa and toss once more to coat the salad. Serve at room temperature.
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