This is easy to toss together and can sit out during potlucks since there is no dairy or mayonnaise.
The bleeding of the thawed out blueberries made for a fun splash of purple in the quinoa.
Have fun with this not-so-pretty looking but oh-so-good tasting salad.
- 1 cup quinoa toast and boil in water
- 2 cups water
- 3/4 cup celery sliced into 1/2 inch pieces
- 1-2 whole honeycrisp apples peeled and finely diced
- 1 cup blueberries thawed or fresh
- 2/3 cup walnuts coarsely chopped
- 1/4 cup coconut milk
- 1 tsp cinnamon ground
- 1/2 tsp clove ground
- 1/4 tsp nutmeg ground
- 1/2 tsp vanilla
- 1 whole lemon fresh squeezed
- 2 tbs almond butter
- 1/2 tsp sea salt
- 1.5 tsp extra light taste extra virgin olive oil no substitutes!
- 1/2-3/4 cup dried cranberries or other dried berries
Over medium heat in a small skillet, toast the quinoa until light golden brown and smells toasty or fresh popped popcorn. Once toasted, rinse well and put in 2 cups of water and boil over medium heat in a sauce pan until all the water is absorbed. Take off of stove and let cook completely.
While the quinoa is cooking and cooling assemble rest of salad.
Finely dice apples and pour the lemon juice over the apples to keep from browning in a small bowl and set aside.
Slice celery, course chop walnuts, and place dried cranberries and blueberries in a large bowl and set aside.
In another small bowl add the coconut milk, vanilla, light tasting olive oil, ground cinnamon, nutmeg, and clove, salt and almond butter. Whisk together
Next combine the apple and dressing in to the fruit and nut bowl, mix well. Add in the quinoa. Continue to blend well.
A. You can substitute pecans for the walnuts, add more fruits, have fun with this salad!
B. If you use frozen and thawed blueberries, it will stain the quinoa a pretty purple color. It will still taste good!