quinoa apple cider salad
Prep time
Cook time
Total time
: vegan, side dish, healthy
Serves: 4-6
  • Quinoa ingredients
  • 1 cup dry quinoa
  • 1 cup water or broth
  • 1 cup cider
  • 2 teaspoons dried thyme
  • Pinch sea salt
  • Salad ingredients
  • 6-8 ounces chopped carrots, sweet potato or winter squash
  • 6-8 ounces brussel sprouts, quartered
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon dried thyme
  • Pinch of sea salt and freshly cracked pepper
  • Drizzle of extra virgin olive oil
  • 3 tablespoons slivered or blanched almonds or toasted pecan or walnut pieces
  • 3 tablespoons chopped apple snitz or dried apricots, cranberries or yellow raisins
  • Dressing ingredients
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon red wine vinegar or Vermont maple balsamic vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon grainy or dijon mustard
  • Pinch of nutmeg & cinnamon
  • ½ teaspoon orange zest, optional
  1. Preheat oven to 425 degrees.
  2. Prepare the quinoa. Bring the liquid to a boil, add quinoa and thyme, cover, lower heat to simmer and cook for 15 minutes. Remove from heat and fluff with fork. Set aside.
  3. Prepare roasted vegetables while the quinoa cooks. Toss the chopped vegetables, onions, garlic, thyme, salt and pepper in a splash of olive oil to lightly coat.
  4. Line a baking sheet with aluminum foil and spray with cooking oil. Spread the vegetables on the pan and cook for 8 minutes. Remove and stir vegetables. Cook for 10-15 minutes, until evenly roasted.
  5. Prepare the dressing by stirring all the ingredients until smooth. Combine with the quinoa, nuts, dried fruit and roasted vegetables. Serve warm or chilled.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/quinoa-apple-cider-salad/