Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Toss quinoa with diced apples, toasted almonds, and dried cranberries and serve with a large lettuce leaf.
How to Make It
Step 1
Preheat oven to 350°F. Toss apples with lemon juice.
Step 2
Mix quinoa, 1/4 tsp. salt and 2 cups cold water in a pan. Cover; bring to a boil. Reduce heat to medium-low, cover and cook until most of water has been absorbed, about 15 minutes. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then turn out onto a baking sheet to cool for at least 10 minutes.
Step 3
Spread almonds on a baking sheet. Toast until golden, 7 to 10 minutes, shaking pan once. Transfer to a plate to cool. In a bowl, whisk vinegar and mustard. Gradually add olive oil, whisking, until emulsified. Season with salt and pepper.
Step 4
Drain apples, if necessary, and add to bowl. Add quinoa, almonds, cranberries and scallions. Gently toss; season with additional salt and pepper, if desired. Serve salad on lettuce leaves.
