Waldorf Quinoa Salad


1 cup apple juice
1 cup water
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup rinsed quinoa, preferably tri-color (always available in bulk from the Hy-Vee Health Market)
2 Granny Smith or Pink Lady apples, diced
3/4 cup celery, sliced
1/4 cup golden raisins
¼ cup dried cherries
2/3 cup roughly chopped, toasted walnuts
6 oz. Blue Bunny Vanilla Crème yogurt


Place quinoa into a dry skillet over medium low heat and cook until quinoa is fragrant and nutty, stirring often to keep from scorching. In a medium saucepan, bring apple juice, water, cinnamon, and nutmeg to a boil; stir in toasted quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed and most of the quinoa seeds burst open, about 25-30 minutes. Let quinoa cool, then stir in apples, celery, raisins, cherries and walnuts. Serve salad served with a dollop of yogurt; garnish with a few chopped apples.

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