I know, another quinoa salad.  They do all kind of sounds/look/taste the same, but in a good way, maybe?  See, I like quinoa.  I love rice/pasta, and quinoa does a good job of tricking me into thinking I’m eating one of these things.  Apparently quinoa has been food blogged to death, eh, I say keep the quinoa salads coming.  And we got a good in focus picture!

Adapted from Quick-Fix Vegetarian.

Ingredients

makes 5 servings

• 1.5 cups quinoa, rinsed
• 3 apples
• 3 teaspoons lemon juice
• ¾ cup chopped celery
• 3-4 tablespoons minced red onion
• 1/3 cup chopped fresh parsley
• chopped toasted walnuts
• greens (such as spinach)

Dressing

• 4½ tablespoons olive oil
• 2¼ tablespoons red wine vinegar
• ½ teaspoon agave nectar
• salt and pepper

Add quinoa to a pot. Add 3 cups water.  Add salt.  Bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, 20 minutes.  Combine apples and lemon juice in a large bowl and toss to coat.  Add the celery, onions, and parsley.  Add cooled quinoa.

In a small bowl, combine the oil, vinegar, agave, and salt and pepper.  Whisk together.  Toss salad with dressing.  Serve over greens. Garnish with toasted walnuts.

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