Our Town Cranberry Pepita Quinoa Salad

Ingredients: 

• ​1 cup uncooked quinoa, rinsed (red or white)
• 1 med. Apple, cored, cut into 1/4 inch pieces
• 1 cup coarsely shredded carrot
• ½ cupdried cherries or cranberries
• ¼ cup Stoney Brook Pepitas
• ½ teas. Salt
• 1 Tbls. NHHS Our Town Garden Blend
• 2 cups water​​

Balsamic Vinaigrette

• 2 Tbls. MOV Milanese Gremolata Olive Oil
• 2 Tbls. MOV Red Apple Balsamic Vinegar
• 2 Tbls. Lemon juice
• ½ tsp. salt

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​Directions:
Bring 2 cups water and salt to a boil. Rinse quinoa, add to water, and bring back to a boil.  Lower heat and cover pot.  Simmer 12 -15 minutes or until tender.  Remove pan from heat and let stand 5 minutes.

Fluff quinoa with fork and chill.  Be sure quinoa has cooled well before mixing in vinaigrette.

In a small bowl, beat all vinaigrette ingredients with a whisk.

Mix vinaigrette, quinoa, and remaining salad ingredients in a large bowl. 

Top with pepitas or roasted almonds  Serve warm or cover and refrigerate about 2 hours or until chilled.

Enjoy!

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