Apple Quinoa Cold Salad

Dressing:

• 1 lemon (juice and rind)

• 1 garlic clove, grated

• Sprinkle of Pepper to taste

• Sprinkle of salt to taste

• 1-2 tablespoons of Olive Oil (depending on how large your lemon is)

• 1 tablespoon or less of liquid sweetener of choice (I used maple syrup here) (optional)

Ingredients:

• 1 apple

• 1 cup quinoa

• 1 cup greens of choice (I chose kale and parsley for this photo)

• Handful of Nut of choice (I chose walnuts)

• 1-2 root veggies of choice (I chose beet and parsnip for this photo)

  • Paprika

  • Onion pow

  • Garlic pow

  • Red pepper flakes

  • Salt

  • Pepper

  • Olive oil

• ½ small red onion or shallot (I chose red onion)

  • Vinegar of choice (I chose red wine vinegar)

  • Sprinkle of Salt

Instructions:

1. Preheat oven to 400*

2. Chop root veggies into desired size pieces and put on a lined baking sheet

3. Bake for 20-30 minutes depending on how large the pieces are and what kind of veggie you chose.

4. Meanwhile make quinoa and set aside to cool

   1. Double the water to grain ratio

   2. Boil water first

   3. Add grain, turn down to med-low and cover

   4. Simmer for 10 minutes until water is mostly evaporated and turn off heat

   5. Let sit while you do the remaining things, it will continue to steam slightly

   6. When ready to use fluff with a fork

5. Chop apple into desired size pieces, I like to make mine the same size as my root veggies

6. Slice onion or shallot into thin slices and add to a clean bowl with some salt and toss, let sit for a couple minutes

7. Add vinegar of choice I have used white wine, red wine, rice vinegar and white vinegar and even mirin in the past and all have worked, and cover the onions/shallots with liquid and let sit 5 minutes at least, will keep up to several days

8. Make the dressing: mix oil, lemon juice, lemon zest, liquid sweetener if adding, grated garlic salt, pepper, and a little of the vinegar from soaking the onions and mix well adjusting to taste

9. Toast nut of choice if adding

10. Chop greens into small pieces

    1. When using kale, chard, collard greens or any other tough leafed green, i massage it with my hands adding a pinch of salt and the tiniest drizzle of olive oil so it’s not so tough and bitter

11. Mix apple, quinoa, greens, root veggie, nuts, and the onions in a large bowl until evenly mixed

12. Add dressing and toss well and enjoy!