Coconut Quinoa and Apple Salad

Ingredients

  • Juice from 1 lemon
  • 1/3 cup apple cider vinegar
  • 1/2 cup orange juice
  • 1/3 cup canola or sunflower oil
  • 1/3 cup honey
  • 5 cups Dan-D-Pak Quinoa, cooked with Dan-D-Pak Coconut Cream
  • 2 apples, cored and chopped
  • 1 bell pepper, diced small
  • 1 cup fresh corn kernels
  • 1/2 cup Dan-D-Pak Dried Cranberries
  • 1 small red onion, finely chopped
  • 1 cup Dan-D-Pak Pecan Pieces, toasted
  • 1 cup fresh parsley and mint, chopped
  • Sea salt and freshly ground pepper to taste

Preparation

  • Bring 4 cups water to a boil in a wide-bottomed pot with a lid
  • Add a pinch of salt and stir in 2 cups quinoa
  • Reduce heat to a simmer
  • Cover and cook until all the water is absorbed, about 25 minutes
  • You can cook any amount of quinoa as long as you keep the 2:1 ratio of liquid to grain
  • If desired, replace liquid with soup stock or coconut milk

Cooking Instructions

  • Place lemon juice, apple cider vinegar, orange juice, oil and honey in a small bowl
  • Stir to combine
  • In a large bowl, combine quinoa and all remaining ingredients
  • Stir in dressing
  • Adjust seasonings
  • Refrigerate until ready to serve
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