Quinoa Salad with Piñata® Apples, Avocados and Walnuts
Ingredients
- 3 tbsp honey
- 1/3 cup fresh-squeezed lemon juice (approximately 3 lemons)
- 2 tbsp water
- 1/4 cup extra-virgin olive oil
- 1/8 tsp kosher salt
- Ground black pepper
- 1 1/2 cups uncooked quinoa
- 1/4 tsp kosher salt, plus a pinch
- 2 Piñata® apples, diced
- 2 ripe, but firm avocados, peeled, cored and diced
- 1/2 cup toasted walnuts, coarsely chopped
- 1/2 cup thinly sliced scallions
- Ground black pepper
Quinoa Salad with Piñata® Apples, Avocados and Walnuts
This quinoa apple salad with avocados and walnuts is light, flavorful and refreshing. It’s a perfect option for a healthy lunch, and it can be enjoyed warm, at room temperature, or even chilled. It’s also a wonderful side dish served alongside dinner. The mixture of crisp Piñata® apples, creamy avocados and crunchy walnuts offer a pleasing balance of colors and textures.
Directions
- To prepare the vinaigrette, puree the honey, lemon juice, water, extra virgin olive oil, salt, and pepper in a blender. Alternately, combine the ingredients in a jar with a tight-fitting lid and shake to emulsify. Set aside.
- Place the quinoa in a fine mesh strainer and place the strainer in a large bowl. Fill the bowl with cold water and soak the quinoa for 5-7 minutes. Remove the strainer with the quinoa and drain the water from the bowl. Repeat this process two more times for a total of three washes. This will remove any unpleasant aftertaste from the quinoa.
- Combine the quinoa with 3 cups of water and a pinch of salt in a medium saucepan, and bring to a boil. Reduce to low heat and cover. Simmer for 13-15 minutes, until the quinoa is cooked through.
- Move the quinoa to a large bowl and allow it to cool for 5 minutes. Add the Pinata® apples, avocados, walnuts, scallions, remaining salt, and pepper. Gently toss to combine.
- Briefly whisk the vinaigrette ingredients in a small bowl and then pour over the quinoa mixture, tossing to combine with the other ingredients.
