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Plate of Quinoa Salad with Fork, Apple and Bunch of Grapes in the Background
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Quinoa Salad with Black Beans, Apples and Red Grapes + Broccoli, Love & Dark Chocolate Review
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This refreshing quinoa salad from Broccoli, Love & Dark Chocolate is packed with fresh apples, grapes and hearty black beans and dressed in a flavorful cumin-Dijon-ginger vinaigrette, for a refreshing and healthy fall meal.

Course: Salad
Cuisine: American
Servings: 6
Author: Alissa
Ingredients
For the Salad
  • 3 cups 750 mL cooked quinoa (1 cup of uncooked quinoa makes about 3 cups cooked)
  • 2 diced Gala or Fuji apples leave skin on
  • 2 cups 500 mL red seedless grapes, halved
  • ½ cup 125 mL chopped fresh cilantro
  • 1 can 19 oz/540 mL black beans, no salt added, drained and rinsed
For the Dressing
  • ¼ cup 60 mL orange juice
  • 3 tbsp. 45 mL extra virgin olive oil
  • 1 tsp. 5 mL freshly grated lemon peel (zest)
  • 1 tbsp. 15 mL fresh lemon juice
  • 2 tsp. 10 mL pure maple syrup
  • 2 tsp. 10 mL Dijon mustard
  • 2 tsp. 10 mL cumin
  • 2 tsp. 10 mL minced fresh ginger root
  • 3 green onions diced (including the green part)
  • ¼ tsp. 1 mL salt
  • ¼ tsp. 1 mL freshly ground black pepper
  • ¼ tsp. 1 mL dried red pepper flakes (optional)
Instructions
  1. Cook 1 cup (250 mL) of quinoa according to package directions. Cook with low-sodium vegetable broth, instead of water, for more flavor. Set aside to cool.
  2. Put the chopped apples, grapes, cilantro, and black beans in a large bowl. Add the cooked quinoa.
  3. Whisk together the dressing ingredients. Pour over the salad ingredients. Mix until thoroughly combined. Enjoy immediately or put in the fridge and enjoy later the same day or later in the week (keeps for about 3 to 4 days).