Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe
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Honey Mustard Quinoa Apple Salad with Crispy Shallots
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Serves 6
Sweet, savory, salty and fresh!
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Ingredients:
1 cup uncooked quinoa
2 cups vegetable stock
1/3 cup olive oil
2 shallots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
5 cups arugula
1 red apple, sliced thin
1/4 cup toasted pepitas
1/4 cup chopped parsley
Shaved parmesan, for topping
Directions:
Pour the quinoa into a medium saucepan and cover with the vegetable stock. Cover with a lid and being to a boil over medium-high heat. Once boiling, reduce to low and let simmer for 15-20 minutes, until all the liquid has been absorbed. Transfer the quinoa to a bowl to cool.
Pour the olive oil in a separate small saucepan and add the shallots. Bring to medium heat. Cook for 15-20 minutes until the shallots are golden and crispy, stirring frequently. Remove the pan from the heat.
Pour the shallots into a sieve over a small bowl to separate the oil. Flip the sieve over to empty the shallots onto a paper towel lined plate. Set aside.
Sprinkle the salt and black pepper into the small bowl with the oil from the shallots. Then add the apple cider vinegar, Dijon mustard, and honey. Whisk together until combined.
Pour the quinoa into a large salad bowl. Add the crispy shallots, arugula, red apple slices, pepitas and parsley. Drizzle the honey mustard vinaigrette over the top and toss together.
Serve the salad and top with shaved parmesan. Enjoy!
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Honey Mustard Quinoa Apple Salad with Crispy Shallots
Serves 6
Ingredients:
1 cup uncooked quinoa
2 cups vegetable stock
1/3 cup olive oil
2 shallots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
5 cups arugula
1 red apple, sliced thin
1/4 cup toasted pepitas
1/4 cup chopped parsley
Shaved parmesan, for topping
Directions:
Pour the quinoa into a medium saucepan and cover with the vegetable stock. Cover with a lid and being to a boil over medium-high heat. Once boiling, reduce to low and let simmer for 15-20 minutes, until all the liquid has been absorbed. Transfer the quinoa to a bowl to cool.
Pour the olive oil in a separate small saucepan and add the shallots. Bring to medium heat. Cook for 15-20 minutes until the shallots are golden and crispy, stirring frequently. Remove the pan from the heat.
Pour the shallots into a sieve over a small bowl to separate the oil. Flip the sieve over to empty the shallots onto a paper towel lined plate. Set aside.
Sprinkle the salt and black pepper into the small bowl with the oil from the shallots. Then add the apple cider vinegar, Dijon mustard, and honey. Whisk together until combined.
Pour the quinoa into a large salad bowl. Add the crispy shallots, arugula, red apple slices, pepitas and parsley. Drizzle the honey mustard vinaigrette over the top and toss together.
Serve the salad and top with shaved parmesan. Enjoy!
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