Quinoa Apple Salad

Prep Time 20

Cook Time 15

Total Time 35

Course Salad

Servings 6

Print Recipe

Ingredients

Citrus Vinaigrette

Juice and zest of 2 oranges
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
Kosher salt to taste
Black pepper to taste

Salad

4 cups cooked quinoa
1 cup sliced almonds toasted
3 celery stalks finely chopped
1 apple diced
1 cup shelled edamame
1 cup carrots shredded
1 cup Brussels sprouts shredded
1/2 cup chickpeas

Instructions

For Vinaigrette: Whisk all ingredients together until well combined. Taste and adjust seasoning if needed.
For Salad: In a large bowl, combine the quinoa, almonds, celery, apple, edamame, carrots, Brussels sprouts, and chickpeas. Pour the citrus vinaigrette over the top and toss until everything is evenly coated.You can enjoy it right away, but I actually think it tastes even better after it has had a little time for the flavors to come together.

Notes

For travel, I typically put portions in the freezer (completely dressed) and pull it out right before I leave for the airport. It's defrosted and ready to eat in 3-4 hours.