A perfect fall dish – great for potlucks and picnics as it tastes best at room temperature. I’ve brought this to multiple get-togethers and the recipe is always requested. With all the fruit and fresh greens, this salad is refreshing and a great way to celebrate the season. If you haven’t tried quinoa before (pronounced keen-wah), I highly recommend it. Quinoa is the only grain (okay, technically a seed, but cooked and eaten like a grain) in the world that is a complete protein, containing all 9 essential amino acids, so it’s wonderful for vegetarian diets. The tiny quinoa pearls have a ring around them, which will unfurl as it cooks and the seeds will become translucent. Many brands sell pre-rinsed quinoa, but rinsing in cold water at home prior to cooking ensures any bitterness from the seeds’ natural protective resin is washed away.
This recipe is easily modified. The most recent version I made, and the one pictured, I used regular raisins instead of golden, omitted the dried cranberries and celery, and used extra apples because I was bringing it to a potluck celebrating Johnny Appleseed Day. I hope you’ll try it next time you’re in the mood for a fall salad!
Quinoa Waldorf Salad
2 cups water
½ t. sea salt
1 cup quinoa, rinsed well and drained
1 large apple or 2 small apples (pink lady, gala or fuji are great), unpeeled, cut into ½” cubes
1 celery stalk, thinly sliced (optional)
2 scallions, thinly sliced
½ cup dried cranberries
¼ cup golden raisins
2 T. walnuts, chopped (optional)
2 T. seasoned rice vinegar
4 T. fresh orange juice
¼ t. ground ginger
2 cups fresh baby arugula, washed and dried
½ t. fresh black pepper + additional salt to taste
Using a sieve, rinse quinoa under cold water for about 30 seconds, briefly allow to drain. In a saucepan bring water and salt to a boil, add quinoa, cover and reduce heat to low and cook 15 minutes until water is adsorbed and quinoa fluffs easily with a fork.
Meanwhile, chop apple, celery and scallions and place in a large serving bowl along with cranberries, raisins and walnuts. In a small measuring glass whisk together rice vinegar, orange juice and ground ginger. Once quinoa has cooked and the water has all been absorbed, add it to the apple mixture and toss to combine. Pour orange vinegar dressing over salad, stirring. Gently fold in arugula to coat the greens but not tear them.
Serve with additional walnuts if desired.
Raised from Scratch 