Autumn Quinoa Salad
With a rainbow of veggies topped off with festive cranberries and a bright, oil-free apple cider vinaigrette, this healthy, fuss-free autumn quinoa salad is a perfect dish for all your holiday gatherings!
Equipment
- small pot with lid
- can opener
- colander
- cutting board
- chef's knife
- small bowl
- fork
- large bowl
- measuring cups
- measuring spoons
Ingredients
Salad ingredients
- 2 cups water
- 1 cup quinoa uncooked
- ½ bunch lacinato kale (see Note)
- 1 15.5-ounce can chickpeas drained and rinsed
- ¾ cup carrots shredded
- ¾ cup red cabbage shredded
- ½ cup dried cranberries (see Note)
- ¼ cup sliced almonds
- freshly cracked black pepper (optional; to taste)
- fine sea salt (optional; to taste)
Apple cider vinaigrette ingredients
- 2 tablespoons apple cider vinegar
- 2 tablespoons apple cider
- 2 tablespoons fresh lemon juice (juice of approximately 1 small lemon)
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
Instructions
- Cook the quinoa: In a small pot over high heat, bring the water to a boil. Add the quinoa, reduce the heat to a simmer, and cover with the lid. Cook, covered, for 15 minutes, or until the quinoa has absorbed the water. Then, remove the pot from the heat and keep it covered for at least 5 minutes. At the end of 5 minutes, lift the lid and fluff the quinoa with a fork. Leave the pot uncovered to allow the quinoa to cool a bit.
- Slice the kale: While the quinoa is cooking, slice the kale into thin strips. Also grate the carrots and/or thinly slice the red cabbage if needed.
- Make the dressing: Add the apple cider vinaigrette ingredients to a small bowl. Using a fork, whisk to combine.
- Prepare the salad: Add the kale, chickpeas, carrots, red cabbage, dried cranberries, and sliced almonds to a large bowl. Add about ¾ of the apple cider vinaigrette and toss to combine. Add the quinoa and stir well. Taste and gradually add additional dressing, along with salt and/or pepper, as desired to suit your preferences. Serve at room temperature or chilled.
Notes
- For many people, kale is an acquired taste. You either love it or you hate it. If you’ll be serving this dish at a potluck or other get-together that includes guests who aren’t accustomed to eating kale, consider reducing the amount of kale or eliminating it altogether to make it more universally appealing.
- Dried cranberries may contain added sugar and/or oil, so be sure to check the label if you are trying to cut back on either of these additives. Feel free to reduce the amount or eliminate the cranberries if these additives are a concern.
- This autumn quinoa salad keeps well in the fridge for 4 to 5 days.