Quinoa And Apple Salad

• FOR THE SALAD:
• 5 cups Cooked Quinoa (See Note)
• 2 whole Granny Smith Apples
• 1 cup Red Bell Pepper
• 1 cube Small Red Onion
• 1/2 cups Chopped, Toasted Pecans
• 1 cup Corn, Nibblets
• 1/2 cups Dried Cranberries
• _____
• FOR THE DRESSING:
• 1 whole Lemon, Juiced
• 1/3 cups Apple Cider Vinegar
• 1/2 cups Orange Juice
• 1/3 cups Canola Or Sunflower Oil
• 1/3 cups Honey

1. Note: To make 5 cups cooked quinoa, rinse 2 cups of quinoa in cold water for 3 minutes. I use a mixture of regular and red quinoa. Add rinsed quinoa to 4 cups cold water. Bring to a boil.
2. Cook covered for 7-10 minutes. Drain and cool.
3. While quinoa is cooking, chop and core apples, red pepper and onion. Toast pecans and thaw or drain corn nibblets.
4. Mix the dressing ingredients together.
5. Once quinoa is cool, add all the ingredients together. Stir in the dressing. Chill for one hour prior to serving.
6. Garnish with fresh parsley or mint (optional).
7. Keeps well in the fridge for up to 5 days.

salad, quinoa, apples, red bell pepper, red onion, pecans, corn, cranberries, dressing, lemon, apple cider vinegar, orange juice, canola or, honey

Taken from tastykitchen.com/recipes/salads/quinoa-and-apple-salad/ (may not work)