Changing Season’s Apple & Quinoa Salad
Summer is starting to wind down and our diets will soon change with the changing season (some of us slightly, for others more drastically). While we are still in this wonderful season of bountiful harvest, let us take full advantage of the fresh foods while they are still abundant and easily accessible.Don’t forget that gardening is no longer just for the rural folks; urban gardening is on the rise, with rooftop, patio gardening, and community plots growing at a staggering pace. Be a part of this growth and reap the healing benefits of these fresh, seasonal foods that provide anti-cancer benefits galore (ie: antioxidants, a wide array of vitamins and minerals, immune-boosting nutrients, energy, etc.).
Servings: 6
Ingredients
- 1/3 cup Apple Cider Vinegar
- 1/2 cup Orange, Lemon, or Lime juice
- 1/2 cup Olive or Avocado Oil
- 1/3 cup Honey
- 5 cups Red, Black, or White Quinoa
- 2 Apples, cored and chopped
- 1 Red bell pepper, diced small
- 1 cup Corn Kernels (optional)
- 1/2 cup Dried Cranberries
- 1/2 cup Dried Currants
- 1 Red Onion, finely chopped
- 1 cup Pecans, chopped
- 1 cup Parsley and Mint, chopped
- Salt and Pepper (to taste)
Instructions
- Chop all above ingredients and combine
- Mix together honey, vinegar, lemon juice (for dressing)
- Combine solid ingredients with dressing