Fall Quinoa Salad is a scrumptious and simple side dish with the flavors of apple, cranberry, pecans and a fresh apple cider vinaigrette. It's gluten-free!
Cook the quinoa in water according to the package directions and let it cool. Meanwhile, prepare the rest of the salad ingredients and the dressing.
In a large bowl, combine the green apple, cranberries, parsley, and pecans. Toss to combine. When the quinoa is cool, add it to the bowl and mix.
In a small jar, combine the oil, vinegar, dijon mustard, salt, and pepper. Cover and shake well to combine. Pour the dressing over the salad if you're using right away. If eating later, save the dressing off to the side and add before serving. Stir well to combine and adjust seasoning with salt and pepper.
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