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Quinoa Salad with Apples, Pears, Fennel and Walnuts
One-Dish Vegetarian, Maria Robbins---minor changes by Eve
A high-protein salad that's light and refreshing.
710 ml 3 c. cooked quinoa
2 apples, cored, diced and sprinkled with lemon juice
2 ripe pears, cored, diced and sprinkled with lemon juice
1 small fennel bulb, trimmed and diced
120 ml1/2 c. dried currants
2 shallots, finely minced
120 ml1/2 c. fresh orange juice
44 ml3 T. fresh lemon juice
zest of one lemon
salt & pepper to taste
120 ml1/2 c. chopped, toasted walnuts
In a large bowl, combine the quinoa, apples, pears, fennel, currants, and shallots.
In a small bowl, whisk together the orange juice, lemon juice, lemon zest, salt and pepper. Pour over the quinoa salad and mix well. Sprinkle with walnuts and serve.
This is excellent when fresh but the pears lose something after a day or two in the fridge. Next time I'll make half the recipe so the two of us can enjoy it all while it is fresh.