Quinoa-Apple Salad

Although you may not think to combine fruits and vegetables, in this instance the combination of tastes works perfectly together.


  • 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
  1. Rinse quinoa in cool running water.

  2. Combine water and quinoa in a saucepan.

  3. Cover, bring to a boil, and simmer on low heat until all water is absorbed.

  4. Meanwhile, rinse and dry greens and set aside.

  5. Core and chop apple. Remove seeds from pepper and chop; set aside.

  6. In a food processor, purée oil, vinegar, garlic, agave, dates, and cinnamon.

  7. Add water; thin to dressing consistency.

  8. Pour dressing around bottom of a large salad bowl.

  9. Place mesclun in bowl. Add peppers, apples, cooled quinoa, and walnuts.

  10. 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

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.

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