Indulge in a symphony of flavors and textures with our Apple Crunch Quinoa Salad – a harmonious blend of wholesome quinoa, vibrant kale, crisp apple slices, candied pecans, and the perfect drizzle of a maple balsamic dressing.
Cook Quinoa:
Rinse 1/2 cup of quinoa under cold water.
In a saucepan, combine rinsed quinoa and 1 cup of boiling water.
Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.
Fluff with a fork and let it cool.
Caramelize Pecans:
In a pan, melt a tablespoon of butter over medium heat.
Add halved pecans and stir to coat.
Sprinkle with a pinch of salt and a dash of cayenne pepper.
Cook, stirring frequently, until the pecans are caramelized. Set aside to cool.
Wash and chop kale.
Make Dressing:
In a bowl, combine 1 cup olive oil, 2 tbsp balsamic vinegar, a dollop of old-fashioned Dijon mustard, maple syrup, salt, and pepper. Mix well.
Assemble Salad:
Massage kale with a bit of olive oil to soften it.
Layer with cooked quinoa, apple slices, candied pecans, dried cranberries, and feta cheese.
Drizzle the prepared dressing over the salad.
Enjoy
