Toasted Quinoa, Apple and Walnut Salad

• 1 cup quinoa rinsed
• 2 cups stock or water
• 2 cloves garlic freshly minced, optional
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoon apple cider vinegar
• 1 clove garlic small, freshly minced, optional
• 1 x salt and black pepper to taste
• 2 cups sugar snap peas or snow peas
• 1 small sweet yellow bell peppers thinly sliced
• 1 each celery thinly sliced
• 1 small carrots cut into match sticks
• 1/2 each red onion diced
• 1 each apples, red delicious unpeeled, cored and diced
• 1/4 cup walnuts toasted and chopped
• 1/4 cup cheddar cheese cubed
• 2 tablespoons parsley leaves freshly chopped, optional

1. Toast quinoa in small nonstick skillet over medium or medium-highg heat, stirring often, until pops and turns into golden-brown, about 6 minutes.
2. Add toasted quinoa, broth or water, and garlic if using in large saucepan, covered, and bring to a boil over high heat.
3. Reduce heat to medium-low or low heat to let it simmer for 15 minutes.
4. When it's close to the end, 3 minutes left, place sugar snap peas on top.
5. After 15 minutes simmering, remove from heat and fluff with fork, broth should be absorbed by quinoa.
6. Meanwhile in large mixing bowl, whisk together olive oil, vinegar, garlic if using, salt and black pepper to taste until well blended.
7. Add bell peppers, carrots, celery, apples, red onions, toasted walnuts, cheese and parsley if using into mixing bowl with vinaigrette.
8. Toss gently with wooden spoon until well coated.
9. Once quinoa is done, add quinoa and sugar snap peas into vegetable mixture, and stir gently until well combined.
10. Serve or keep it in the refrigerator until ready to serve.
11. Note: The salad can be made one day ahead.

quinoa, stock, garlic, olive oil, apple cider vinegar, garlic, salt, sugar snap peas, sweet yellow bell peppers, celery, carrots, red onion, apples, walnuts, cheddar cheese, parsley

Taken from recipeland.com/recipe/v/toasted-quinoa-apple-walnut-sal-53057 (may not work)