Quinoa Autumn Salad

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When the summer winds down, the kids head back to school and the leave just start turning color- this quinoa autumn salad hits deep. The brightness of the crisp apples paired with the tofu proteins make this a perfect lunch. It has hints of fall, but maybe it’s still summer.

Of course, using quinoa as the base, it practically lends itself to any salad fixing you may have. And the extra boost of protein from the tofu (or chicken, or smoked salmon) leaves you feeling perfectly nourished any day of the week.

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Quinoa Autumn Salad

Yield: 2

Author: Colette Noelle

Prep time: 20 MinTotal time: 20 Min

Protein packed, light and the perfect crispness. A delicious lunch as we quietly ease into autumn.

Ingredients

Salad

• 1/2 C White quinoa, uncooked
• 1 Honey crips apple, chopped into bite size pieces
• 1/2 C Tofu, firm, seasoned, air fried & cubed
• 1/4 C Walnuts, rough chopped
• 1/4 C Carrots, shredded
• 1/2 C Broccoli, cut small and blanched
• Sharp white cheddar cheese, small cubes
• 1 tsp salt
• 1/2 tsp whole fennel seeds
• Parsley, chopped small

Vinaigrette Dressing

• 2 Tbs Dijon mustard
• 3 Tbs Honey or maple syrup
• 1 Tbs Apple Cider vinegar
• 1 Tbs Lemon juice, freshly squeezed
• 1/4 C Extra Virgin Olive Oil
• Salt & Pepper

Instructions

Build the Salad

1. Add dry quinoa to a heavy bottomed saucepan over medium heat, toast for 1-2 minutes until smells toasty.
2. Add 1 cup water to the saucepan with a teaspoon of salt & the whole fennel seeds, cover and bring to a gentle boil. Reduce heat to low, let simmer for 15 minutes or until the liquid is absorbed. Turn off heat and let stand cover while prepping the rest of the ingredients.
3. Chop & blanch the broccoli, cool in ice bath or run under cold water in mesh strainer and allow to cool completely. Once cooled add it to a large mixing bowl.
4. Chop the apple into bite sized pieces & add to the mixing bowl.
5. Chop the cheese into small cubes & add to the mixing bowl.
6. Add the shredded carrots to the mixing bowl.
7. Rough chop the walnuts and add to them mixing bowl.
8. Add the cooked & cooled quinoa to the mixing bowl.

Whisk the Vinaigrette Dressing

1. Put all ingredients for the vinaigrette dressing into a small mason jar, whisk until well emulsified. I like to use a coffee creamer whisker for this- makes the dressing in a snap.
2. Taste & adjust if needed. If it's bitter add more sweetener, lemon and salt. Whisk and taste again.

Notes

Make this versatile salad with anything you have on hand!

Kale, chopped

Pomegranates

Pumpkins seeds, pepitas (raw, toasted or sweetened)

Medjool dates, pitted & chopped

Dried cranberries or cherries

Cinnamon & Nutmeg

Chicken, cooked, cooled & chopped

Smoked Salmon

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