Quinoa salad with hazelnuts, apple, and dried cranberries

Try this flavorful quinoa salad recipe with a delightful mix of hazelnuts, crunchy apples, and sweet dried cranberries. Perfect for a refreshing meal.

Ingredients:

• 1 cup quinoa, rinsed well
• 1 1/2 cups water, for quinoa
• 1 tablespoon of olive oil
• 1 small onion, finely diced
• 2 stalks of celery, finely diced
• 1 cup hazelnuts, toasted, de-skinned and chopped
• 1 bunch (about 5 to 6) green onions, chopped (green parts only)
• 1/2 cup dried cranberries, chopped * see note
• 1 bunch flat leaf parsley, thoroughly rinsed and chopped
• 1 gala apple (really, any kind of apple will do)
• 1 large lemon, juiced
• Generous drizzle of any kind of oil (I like hazelnut)
• Fine sea salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 325°F and place the hazelnuts on a baking sheet. Toast them for approximately 7 to 10 minutes until fragrant. Once toasted, allow them to cool. You'll notice the skins crackling as they cool, which is a good indicator!
2. In the meantime, prepare the quinoa by rinsing it thoroughly. Bring water to a boil with a pinch of salt, then add the quinoa. Reduce the heat to medium-low and simmer for about 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and refrigerate to cool.
3. After the hazelnuts have cooled, peel off the skins and chop them into large pieces.
4. Heat a skillet with 1 tablespoon of oil and sauté the finely chopped onion and celery until softened. Season with salt and pepper to your preference, ensuring not to brown them. This should take around 5 to 7 minutes over medium-low heat. Transfer to a large salad bowl.
5. Finely chop the parsley after washing it, then chop the dried cranberries and green onions. Add these to the onion and celery mixture.
6. Remove the core from the apple and dice it, then add the apple pieces to the bowl with the other ingredients. Squeeze the entire lemon over the apples to season them and prevent browning.
7. Combine the quinoa and hazelnuts with the mixture, drizzle with oil, and season with salt, pepper, and additional lemon juice if desired.
8. Gently toss everything together and allow the salad to cool thoroughly. Let the flavors meld for about 20 minutes before serving!

Summary:

• Calories: 3169 kcal
• Fat: 141 g
• Protein: 87 g
• Carbs: 420 g
• Potassium: 4695 mg
• Magnesium: 1153 mg