| 13 | 35 | 2477 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 1 |
| 1/2 cup whole | Almonds, raw |
| 4 medium stalk(s) | Celery (diced) |
| 474 ml | Vegetable stock/broth, low sodium |
| 1/2 cup | Cranberries |
| 4 cup slices | Apple (Gala or your favorite) |
| 2 clove(s) | Garlic |
| 1 bunch | Parsley, Italian, fresh (small bunch Italian (flat-leaf) |
| 1 medium | Lemon |
| 1 cup | Organic Quinoa |
| 1/4 tsp | Black pepper ((or to taste)) |
| 6 tbsp | Extra virgin olive oil ((or to taste)) |
| 1 tsp | Honey ((or to taste)) |
| 1/4 tsp | Salt ((or to taste)) |
In a small saucepan, combine quinoa and broth. Bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Wash apples and celery. Core and medium dice apples. Trim ends and medium dice celery. Transfer both to a large bowl.
Core and medium dice the apples. Trim ends and medium dice the celery. Shave parsley leaves off the stems; discard the stems and mince the leaves. Transfer ingredients to a large bowl.
Add almonds and cranberries to the bowl.
Peel and mince garlic. In a small bowl, prepare the dressing by whisking together garlic, lemon juice, oil, honey, salt, and pepper.
Uncover quinoa, fluff with a fork, and add to bowl.
Pour dressing over top salad and toss.
To serve, place salad on a plate. Enjoy!
| Fruit | 5.5 |
| Grain | 2.5 |
| Meat Alternative | 2.1 |
| Vegetables | 6.1 |
