
Yield: 6 servings as a main-course salad
Ingredients
- Juice from 1 lemon
- 1/3 cup apple cider vinegar
- 1/2 cup orange juice
- 1/3 cup canola or sunflower oil
- 1/3 cup honey
- 5 cups Dan-D-Pak Quinoa, cooked with Dan-D-Pak Coconut Cream
- 2 apples, cored and chopped
- 1 bell pepper, diced small
- 1 cup fresh corn kernels
- 1/2 cup Dan-D-Pak Dried Cranberries
- 1 small red onion, finely chopped
- 1 cup Dan-D-Pak Pecan Pieces, toasted
- 1 cup fresh parsley and mint, chopped
- Sea salt and freshly ground pepper to taste
Directions
To cook quinoa as is, bring 4 cups water to a boil in a wide-bottomed pot with a lid, add a pinch of salt and stir in 2 cups quinoa, reduce heat to a simmer, cover and cook until all the water is absorbed, about 25 minutes. You can cook any amount of quinoa as long as you keep the 2:1 ratio of liquid to grain, such as stock or coconut milk.
Place lemon juice, apple cider vinegar, orange juice, oil and honey in a small bowl and stir to combine. In a large bowl, combine quinoa and all remaining ingredients well, then stir in dressing, adjust seasonings and refrigerate until ready to serve.
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