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Quinoa Fruit Salad with Gravenstein Apple and Cumin Vinaigrette

 

Yield: 6 servings

Ingredients:

Salad:

2 cups chicken or veggie stock

1 ¼ cup quinoa, rinsed well and drained (it’s bitter if you omit this step)

1 large apple, unpeeled, cored, and chopped

3/4 cup pecan or walnut pieces, toasted, or 1/3 cup roasted salted sunflower seeds, or a mix

1/2 cup dried cranberries or golden raisins or a mix

Vinaigrette:

2 tsp ground cumin

1/4 cup Flying Olive mild–medium Extra Virgin Olive Oil of Choice such as Cornicabra, Cobrancosa, Arbosana or Hojiblanca

2 1/2 -3 Tbsp Flying Olive Gravenstein Apple Balsamic Vinegar

1/2 tsp kosher or sea salt

1/4 tsp freshly ground black pepper

1/8 tsp ground cinnamon

1/8 tsp ground cloves

1 medium shallot, finely chopped (about ¼- ½ cup)

Directions:

Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Stir in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork. (I like to do this step ahead so the quinoa has cooled by the time I am ready to put the rest of the salad together.)

For the vinaigrette: Toast the nuts or seeds over medium heat in a heavy medium skillet, stirring occasionally. Place the nuts or seeds on a plate to cool.

Whisk or shake in a small jar the Flying Olive EVOO, Gravenstein Apple Balsamic Vinegar, salt, pepper, cinnamon, and cloves until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.

Transfer the cooled quinoa to a large bowl; fluff with a fork. Add the vinaigrette, apple pieces, pecans/walnut s or sunflower seeds and cranberries/ raisins. Toss to blend. Taste and adjust seasonings and Gravenstein Apple Balsamic Vinegar, adding more to taste if necessary. Chill until ready to serve.

Submitted by Barb L.