Quinoa Stuffing Salad
Prep: 10 min Cook: 15 min Serves: 8 to 10
3 cups Longo’s Essentials Low Sodium Vegetable Broth or No Salt Added Chicken Broth
1 1/2 cups Longo’s Organic Quinoa, rinsed
2 tsp Longo’s Essentials Poultry Seasoning
1/2 tsp salt
1 cup each diced celery and Longo’s Dried Cranberries
1/2 cup finely chopped parsley
1/2 cup each diced red onion and apple
1/4 cup Longo’s Curato White Wine Vinegar
1 tbsp each Longo’s Dijon Mustard and Longo’s Maple Syrup
2 tbsp finely chopped fresh sage
1/2 tsp each salt and pepper
1/4 cup Longo’s Essentials 100% Pure Canola Oil
Combine broth, quinoa, poultry seasoning and salt in saucepan with a tight-fitting lid. Bring to a boil. Cover and reduce heat to low; cook for 14 to 16 minutes or until fluids are absorbed. Let stand for 5 minutes. Spread out on large plate to cool to room temperature.
In large bowl, combine cooled quinoa with celery, cranberries, parsley, red onion and apple.
Vinaigrette: Whisk vinegar with mustard, maple syrup, sage, salt and pepper until combined; whisking, pour in oil until emulsified. Pour over quinoa mixture and stir well to combine. (Make-ahead: Prepared salad can be reserved in the refrigerator for up to 3 days.)
Tips: Grate 1 small carrot into the salad for some lovely fall orange colour. Add 1 can (540mL) Longo’s Lentils, drained and rinsed, for a protein boost.
Per serving (1/10th recipe): 250 calories; 5g protein; 9g fat; 39g carbohydrate; 4g fibre; 14g sugars; 410mg sodium