Quinoa Salad With Apple, Chickpeas, Toasted Almonds & Apple Cider Vinaigrette
This refreshing salad combines fluffy quinoa with crunchy almonds, creamy chickpeas, sweet apples, tangy Gorgonzola cheese, and zesty green onions all tossed in a delightful apple cider vinaigrette. It's a harmonious blend of flavors and textures that make for a satisfying and delicious meal or side dish.
— Constant Cookbook
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 cup sliced almonds, toasted
- 1 can (14 oz.) chickpeas (Garbanzo beans) - (I prefer Bush's Beans)
- 1 large Gala apple, cored and chopped
- 3 tbsp Gorgzonzola cheese
- 2 green onion, thinly sliced (green & white parts)
- 1/3 cup apple cider or apple juice
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp agave nectar or honey
- 1/4 tsp kosher salt
Instructions
- The Salad:
- In a fine-mesh strainer, rinse quinoa well and drain.
- In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
- In a large bowl, mix together cooled quinoa, almonds, chickpeas, apple, Gorgonzola cheese and green onions.
- The Vinaigrette:
- Whisk together white apple cider, apple cider vinegar, olive oil, agave nectar and salt.
- Pour the dressing over the quinoa salad and toss to coat. Serve.
Yield
Serves 4 as an entree
Nutrition
- Serving Size: 1 Serving (1/6 of Recipe)
- Calories: 566 kcal
- Carbohydrate Content: 70 g
- Protein Content: 21 g
- Fat Content: 24 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 8 mg
- Sodium Content: 310 mg
- Fiber Content: 14 g
- Sugar Content: 14 g
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