Although you may not think to combine fruits and vegetables, in this instance the combination of tastes works perfectly together.
INGREDIENTS | SERVES 8
- ⅓ cup quinoa
- 1 cup water
- 1 bunch mesclun greens, rinsed
- 2 apples, cut into pieces
- 1 red pepper, chopped
- ¼ cup olive oil
- ⅛ cup apple cider vinegar
- 2 cloves garlic
- 1 tablespoon agave syrup
- 2 pitted dates
- ⅛ teaspoon cinnamon
- 2 tablespoons water
- 1 cup chopped walnuts
Rinse quinoa in cool running water.
Combine water and quinoa in a saucepan.
Cover, bring to a boil, and simmer on low heat until all water is absorbed.
Meanwhile, rinse and dry greens and set aside.
Core and chop apple. Remove seeds from pepper and chop; set aside.
In a food processor, purée oil, vinegar, garlic, agave, dates, and cinnamon.
Add water; thin to dressing consistency.
Pour dressing around bottom of a large salad bowl.
Place mesclun in bowl. Add peppers, apples, cooled quinoa, and walnuts.
Toss well before serving.
PER SERVING: Calories: 219 | Fat: 17 g | Protein: 3.5 g | Sodium: 4 mg | Fiber: 2.5 g | Carbohydrate: 16 g
Agave syrup is a low-glycemic sweetener made from the sap of the blue agave plant. Blue agave is higher in fructose-producing carbohydrates than other types of agave and is considered to be the finest in the world. Quality-brand tequilas are also produced from the blue agave plant.