Quinoa And Hazelnut Salad
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tbsp
Chives (chopped fresh)1 tbsp
Cilantro (chopped fresh)1 tbsp
Parsley (chopped fresh)1 tsp
Balsamic Vinegar1 tsp
Fennel Seed3 cups
Water1.5 cups
Quinoa (rinsed and drained)1 cup
Hazelnut5 tbsps
Sweetened Dried CranberriesDirections:
1
Blend orange juice, olive oil, green onion, lemon juice, chives, cilantro, parsley, balsamic vinegar, fennel seed, and salt together in a blender until dressing is smooth
2
Bring water and quinoa to a boil in a saucepan
3
Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes
4
Preheat oven to 350 degrees F (175 degrees C)
5
Spread hazelnuts out on a baking sheet
6
Roast hazelnuts in the preheated oven until toasted and fragrant, 7 to 10 minutes
7
Pour nuts onto a clean towel and rub to remove skins; roughly chop hazelnuts and discard skins
8
Combine quinoa and cranberries in a large bowl; pour dressing over the top and toss to coat
9
Stir apple and hazelnuts into quinoa mixture just before serving
10
Season with salt