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–+ servings

Crunchy Grain Salad

I am obsessed with the textures, flavors and colors in this salad. It's perfect as a side dish or on it's own - pop all your colorful crunchy veggies in this one and double the dressing to have on hand for other salads throughout the week!
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Prep Time 30 mins
Cook Time 20 mins
Course dinner, Main Dish, Salad, Salads, Side Dish
Cuisine American, Mediterranean, Seasonal
Servings 6 servings

Equipment

  • 1 small saucepan for quinoa
  • 1 big bowl to toss the salad together
  • 1 small mason jar for the dressing

Ingredients
  

  • 1 cup dry quinoa
  • 2 whole apples chopped
  • 6-8 stalks celery chopped
  • 6-8 stalks dino kale ribboned / chopped fine
  • 4 whole carrots shredded
  • 1/3 cup dried cranberries
  • 2 whole green onions chopped
  • 1 can chick peas rinsed
  • 1/3 cup pumpkin seeds
  • 1 tbsp dill/ parsley/ cilantro optional for garnish
  • salt & pepper to taste

Dressing

  • 2 tbsp dijon mustard
  • 1-2 tbsp rice vinegar / apple cider vinegar start with 1 and add more to your taste
  • 2 tbsp maple syrup
  • 2 tbsp miso
  • 1/4 cup olive or avocado oil

Instructions
 

Salad

  • Start by cooking the 1 cup of quinoa and fluff to cool with a fork per instructions
  • While the quinoa cooks rinse and chop all of your vegetables and fruit and place in a big bowl
  • Once the quinoa is cooled add to your bowl - it's okay if it's not completely cooled just not steaming hot.

Dressing

  • In a small mason jar combine all of the ingredients and screw the lid on and shake it up until they are combined. Taste test and adjust to taste.
  • Toss half of the dressing with the salad and save the other half for people to pour over the top.
  • Enjoy!
Keyword chicken salad, grain
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