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The Best Quinoa Salad Ever

This recipe creates a vibrant and healthful quinoa salad, featuring fluffy quinoa, crisp apple, sweet cranberries, and crunchy sunflower seeds. It's dressed in a bright and tangy citrus-agave vinaigrette, infused with fresh basil, mint, garlic, and a hint of jalapeño for a refreshing and satisfying dish.
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Servings: 8 people
Course: lunch/dinner
Cuisine: south american
Calories: 2641.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup Quinoa
  • 1 tablespoon Butter
  • 2 tablespoons Basil roughly chopped
  • 1 tablespoon Mint roughly chopped
  • 1 Apple cored, diced
  • 1/2 cup Dried cranberries
  • 1/2 cup Sunflower seeds
  • 2 Cloves garlic minced
  • 1/2 Jalapeno grated (remove seeds and rind if you don't like heat!)
  • 2 Lemons juiced
  • 1 Lime juiced
  • 2 tablespoons Agave nectar
  • 1/2 cup Olive oil
  • Salt and pepper

Equipment

  • 1 Medium Saucepan For cooking quinoa
  • 1 Large Mixing Bowl For combining salad ingredients
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Whisk For emulsifying the dressing

Method
 

  1. Rinse quinoa thoroughly under cold running water until the water runs clear, then drain well.
  2. In a medium saucepan, melt the butter over medium heat. Add the rinsed quinoa and toast for 1-2 minutes, stirring constantly.
  3. Add water (or vegetable broth) to the quinoa according to package directions, bring to a boil, then reduce heat to low, cover, and simmer until all liquid is absorbed and quinoa is fluffy (about 15 minutes). Let stand for 5 minutes, then fluff with a fork and cool slightly.
  4. While quinoa cooks, prepare the fresh ingredients: roughly chop the basil and mint, core and dice the apple, mince the garlic, and grate the jalapeño (removing seeds and membrane for less heat).
  5. In a large mixing bowl, whisk together the lemon juice, lime juice, agave nectar, and olive oil. Season generously with salt and pepper to taste, ensuring the dressing is well emulsified.
  6. Add the cooled, fluffy quinoa to the mixing bowl with the dressing.
  7. Stir in the chopped basil, mint, diced apple, dried cranberries, sunflower seeds, minced garlic, and grated jalapeño.
  8. Gently toss all ingredients until well combined and evenly coated with the dressing.
  9. Taste and adjust seasoning as needed; add more salt, pepper, or citrus juice if desired.
  10. For best results, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Notes

Ensure you rinse the quinoa thoroughly to remove saponins, which can impart a bitter taste. Toasting the rinsed quinoa briefly in butter before adding liquid will enhance its nutty flavor. The balance of sweet (agave, cranberries), tart (lemon, lime, apple), fresh herbs, and a subtle kick from the jalapeño is key; adjust the jalapeño to your heat preference. For optimal flavor integration, allow the salad to chill for at least 30 minutes before serving. Consider lightly toasting the sunflower seeds for an added layer of crunch and depth.