This Quinoa Apple Cider Salad is the perfect dish to whip up using extra apple cider. You do have extra apple cider, don't you? Did you use it all for hot apple cider toddy's?
Our eyes get big this time of year, in our home anyway. We buy local cider by the gallon. Dan drinks it like water and I like to play with it in savory dishes. This dish is perfect for the holidays and makes an easy, healthful lunch option.
Grab locally produced apple cider from Shady Maple Farm Market, Brecknock Orchard Farm Market, Weaver's Orchard Farm Market or Kaufmann's Fruit Farm and Market. We tried cider from a large grocery chain and recommend you skip it. The drive to a local farm market is well worth it, not just for the cider, but for all the other seasonal food finds.
Since we’re talking about apples, you might be curious how to store local apples well into winter. I met with Ellie Hollabaugh Vranich of Hollabaugh Farm and Market. She spoke with me about cider donuts, apple storage and apple recipe inspiration. You can listen in to our chit chat by clicking here. Never miss a recipe or local food event by subscribing to PhoebesPureFood.com.
Happy cooking!
Quinoa Apple Cider Salad
Recipe: Phoebe Canakis, phoebespurefood.com
Serves 4-6
Quinoa ingredients
- 1 cup dry quinoa
- 1 cup water or broth
- 1 cup cider
- 2 teaspoons dried thyme
- Pinch sea salt
Salad ingredients
- 6-8 ounces chopped carrots, sweet potato or winter squash
- 6-8 ounces brussel sprouts, quartered
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon dried thyme
- Pinch of sea salt and freshly cracked pepper
- Drizzle of extra virgin olive oil
- 3 Tbsp slivered or blanched almonds or toasted pecan or walnut pieces
- 3 Tbsp chopped apple schnitz or dried apricots, cranberries or yellow raisins
Dressing ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoon red wine vinegar or Vermont maple balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon grainy or dijon mustard
- Pinch of nutmeg & cinnamon
- 1/2 teaspoon orange zest, optional
Instructions
- Preheat oven to 425 degrees.
- Prepare the quinoa. Bring the liquid to a boil, add quinoa and thyme, cover, lower heat to simmer and cook for 15 minutes. Remove from heat and fluff with fork. Set aside.
- Prepare roasted vegetables while the quinoa cooks. Toss the chopped vegetables, onions, garlic, thyme, salt and pepper in a splash of olive oil to lightly coat.
- Line a baking sheet with aluminum foil and spray with cooking oil. Spread the vegetables on the pan and cook for 8 minutes. Remove and stir vegetables. Cook for 10-15 minutes, until evenly roasted.
- Prepare the dressing by stirring all the ingredients until smooth. Combine with the quinoa, nuts, dried fruit and roasted vegetables. Serve warm or chilled.
