Fruit and Walnut Quinoa Salad

ACTIVE TIME: 25-30 minutes

INGREDIENTS

For the maple mustard dressing

• 1/3 cup olive oil

• 1 tablespoon fresh lemon juice

• 2 tablespoons apple cider vinegar

• 1 tablespoon pure maple syrup

• 2 teaspoons Dijon mustard

• 1 clove garlic, minced

• Kosher salt and black pepper, to taste

For the quinoa salad

• 3 cups fresh spinach leaves

• 1.5 cups quinoa, dry

• 1.5 cups chicken bone broth or stock

• 1.5 cups water

• 2 large (~1.5 lbs) cooked, shredded chicken

• 1 1/2 cups chopped apples (I like fugi or honey crisp in this)

• 2 celery stocks, diced

• 1 cup grapes, halved

• 1/3 cup dried cranberries

• 1/3 cup crumbled goat or feta cheese

• 1/2 cup chopped walnuts

INSTRUCTIONS

1. About 4hrs prior to making dinner, consider adding chicken to the slow cooker on low so it is already made when you start making dinner.

2. First, start the quinoa so it can cook while you put together the salad. Rinse the quinoa to help decrease bitterness. Put quinoa and 3 cup liquid into a media pot over high heat. Suggest using 1.5 cup broth and 1.5 cup water to help with more flavor and nutrients. Once bring to boil, reduce heat to low, cover and cook for about 15 minutes.

3. Once that is started, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, garlic, salt, and pepper.

4. In a large bowl, add the spinach, chicken, apples, grapes, celery, dried cranberries, goat cheese, and walnuts. Once done, add the cooked quinoa. Toss until salad is combined.

5. Drizzle with dressing and toss again.

NOTES: adapted from: https://www.twopeasandtheirpod.com/wprm_print/apple-walnut-quinoa-salad