Quinoa Salad with Apple and Chickpeas
Packed with protein-rich chickpeas and fall flavors, this easy quinoa salad can stand in as a meatless entree on any night.
Servings: 6 Servings
Calories: 566kcal
Ingredients
The Salad:
- 1 cup quinoa
- 2 cups water
- ½ cup sliced almonds toasted
- 1 14 ounce can chickpeas (garbanzo beans), (I prefer Bush's Beans
- 1 large Gala apple cored and chopped
- 3 tablespoons Gorgzonzola cheese
- 2 green onion thinly sliced (green & white parts)
The Vinaigrette:
- ⅓ cup apple cider or apple juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon agave nectar or honey
- ¼ teaspoon kosher salt
Instructions
The Salad:
- In a fine-mesh strainer, rinse quinoa well and drain.
- In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
- In a large bowl, mix together cooled quinoa, almonds, chickpeas, apple, Gorgonzola cheese and green onions.
The Vinaigrette:
- Whisk together white apple cider, apple cider vinegar, olive oil, agave nectar and salt.
- Pour the dressing over the quinoa salad and toss to coat. Serve.
Nutrition
Serving: 1Serving (⅙ of Recipe) | Calories: 566kcal | Carbohydrates: 70g | Protein: 21g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 310mg | Potassium: 766mg | Fiber: 14g | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 4.5mg | Calcium: 182mg | Iron: 5.6mg
