Quinoa Salad with Honey Apple Cider Viniagrette

Salad

1 c. dried quinoa

1 1/2 c. water

1/2 c. whole almonds, unroasted and unsalted

1 c. dried cherries

1/2 c. sliced scallions

1/4 c. yellow bell pepper, chopped,

1/4 c. fresh cilantro, chopped

Dressing

1/2 c. olive oil

2 T. apple cider vinegar

1/4 c. honey

 

Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.

Once cold, stir in the almonds, cherries, scallions, yellow bell pepper and cilantro.  Combine all ingredients for dressing in a jar and shake to blend. Pour over quinoa, almonds, cherries and vegetables and toss lightly to coat. Season to taste with salt and pepper. Chill before serving. Serves 4-6.

 

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