Our Town Cranberry Pepita Quinoa Salad

Ingredients:​
  • 1 cup uncooked quinoa, rinsed (red or white)
  • 1 med. Apple, cored, cut in 1/4 inch pieces
  • 1 cup coarsely shredded carrot
  • 1/2 cup dried cherries or cranberries
  • 1-1/4 cup Stoney Brook Pepitas
  • ½ teas. Salt
  • 1 Tbls. Attar Our Town Garden Blend
  • 2 cups water​
​Balsamic Vinaigrette
  • 2 Tbls Milanese Gremolata Olive Oil
  • 2 Tbls Red Apple Balsamic Vinegar
  • 2 Tbls. Lemon juice
  • ½ tsp. salt
Directions:
Bring 2 cups water and salt to a boil. Rinse quinoa, add to water, and bring back to a boil.  Lower heat and cover pot.  Simmer 12 -15 minutes or until tender.  Remove pan from heat and let stand 5 minutes.

Fluff quinoa with fork and chill.  Be sure quinoa has cooled well before mixing in vinaigrette.

In a small bowl, beat all vinaigrette ingredients with a whisk.

Mix vinaigrette, quinoa, and remaining salad ingredients in a large bowl. 

Top with pepitas or roasted almonds  Serve warm or cover and refrigerate about 2 hours or until chilled.