Description
A crunchy quinoa apple salad with edamame, avocado, feta, and a fresh lemon-orange dressing. Enjoy it chilled for lunch or as a side with dinner.
Ingredients
Units
Scale
- 1 1/2 cups cooked and cooled quinoa
- 1 cup frozen shelled edamame, thawed and drained
- 1/2 cup thinly sliced celery
- 1/2 cup shredded carrots
- 1 cup finely chopped apple
- 1 ripe avocado, chopped
- 1/3 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 1/3 cup sliced toasted almonds
- 1/3 cup dried cranberries
- 1/3 cup crumbled feta cheese
Citrus Vinaigrette
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fresh orange juice
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp. Dijon mustard
- 1/2 tsp. honey
- Kosher salt and fresh ground black pepper
Instructions
- In a small bowl, whisk together the vinaigrette ingredients until combined. Set aside.
- In a large bowl, combine the cooled quinoa, edamame, celery, carrots, apple, green onions, parsley, almonds, and feta. Pour over the vinaigrette and toss to combine. Gently fold in the avocado and cranberries. If preparing ahead, reserve the avocado and almonds until serving.
- Cover and refrigerate for at least 30 minutes. Before serving, add any reserved avocado and almonds, stir gently, and taste for salt and pepper.
Notes
- Quinoa: About ½ cup dry quinoa makes 1½ cups cooked. Cook according to package directions, cool, and measure the amount needed.
- Apples: Honeycrisp, Fuji, or Pink Lady adds sweetness. Use Granny Smith for a more tart flavor. Cut into small pieces; peeling is optional.
- Make Ahead: Leave out the avocado and almonds until serving. For the freshest-looking apple, chop and add it closer to serving as well.
- Leftovers: Refrigerate in an airtight container for up to 3-4 days. The apple and avocado may brown, and the almonds will soften.
Nutrition
- Serving Size:
- Calories: 417
- Sugar: 11.7 g
- Sodium: 109.4 mg
- Fat: 22.3 g
- Carbohydrates: 46.4 g
- Protein: 12 g
- Cholesterol: 7.4 mg