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As the leaves turn and the air becomes crisp, there's no better way to celebrate the harvest season than with a vibrant Quinoa Harvest Medley Salad. This dish not only captures the essence of autumn through its colorful ingredients but also offers a delightful combination of flavors and textures that appeal to both the eyes and the palate. Packed with nutrient-dense foods, this salad serves as a nutritious side or a standalone meal, making it an ideal choice for festive gatherings, casual lunches, or meal prep throughout the week.

Apple Cranberry Quinoa Salad

Celebrate the harvest season with a vibrant Quinoa Harvest Medley Salad that’s packed with nutrients and flavors. This delightful dish combines gluten-free quinoa, sweet apples, tart cranberries, and crunchy pecans, all dressed with a simple mix of olive oil and apple cider vinegar. Perfect for festive gatherings or meal prep, it offers a healthy option that nourishes your body while tantalizing your taste buds. Embrace autumn’s bounty with this colorful, nutritious salad!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 medium apple, diced (preferably a crisp variety like Honeycrisp or Fuji)

1 cup fresh cranberries (or ½ cup dried cranberries, if out of season)

½ cup pecans, toasted and roughly chopped

1/3 cup red onion, finely diced

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup or honey

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside to cool.

    Prep the Fruit and Nuts: While the quinoa is cooking, dice the apple and prepare the cranberries. If using fresh cranberries, you can boil them for a few minutes until they pop, or leave them raw for a tart flavor. Toast the pecans in a dry skillet over medium heat for about 4-5 minutes, stirring frequently to prevent burning.

      Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup (or honey), salt, and pepper. Adjust seasoning to your taste.

        Combine the Salad: In a large mixing bowl, combine the cooled quinoa, diced apple, cranberries, toasted pecans, red onion, feta cheese (if using), and chopped parsley.

          Dress the Salad: Pour the dressing over the salad and toss gently until everything is well combined.

            Serve: You can serve the salad immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together.

              Enjoy: This salad can be served as a delightful side dish or a light main course, perfect for a fall gathering or holiday meal!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings