Hey guys! I’ve been so busy working on client projects I haven’t had the time to post many new recipes lately so I wanted to share a super delicious one I created for a client that I know you’re gonna love!
This recipe for Maple Balsamic Quinoa Salad is absolutely delicious! I made a dressing with Seven Barrels Maple Balsamic vinegar and olive oil and tossed it with quinoa, chickpeas, dried tart cherries, arugula, celery, green onions and crunchy pecans.
Not only is this super healthy and light but absolutely delicious! It has the perfect balance of tangy vinegar with a slight sweetness from the maple balsamic, agave and tart cherries, and a delightful crunch from the celery, chickpeas and green onions.
This is a perfect side dish to make ahead for a Summer picnic and it’s full of protein and veggies and fiber making it the perfect meal on it’s own.
You can also substitute dried cranberries for the tart cherries if you can’t find them, and use a variety of nuts like cashews, almonds, or walnuts instead of pecans. Throw in some edamame or black beans too if you want more protein. Or how about a little crispy bacon???? YUM.
Hope you’re enjoying your Summer – enjoy!
- 2 cups quinoa, rinsed
- 1 cup pecans
- 1/3 cup extra-virgin olive oil
- 1/3 cup Seven Barrels Maple balsamic vinegar
- 1/3 cup agave syrup or honey
- 1 cup dried tart cherries
- 1/2 cup celery, sliced
- 4 scallions, thinly sliced
- Handful of baby arugula
- 1 tsp sea salt, plus additional to taste
- Freshly ground black pepper, to taste
- Cook quinoa according to package directions. Let cool completely.
- Toast the pecans for about 5 to 7 minutes over medium-low heat in a saute pan, let cool and chop coarsely.
- Make the dressing: Whisk together the olive oil, Maple Balsamic vinegar and agave syrup (or honey) in a small mixing bowl.
- Add 3/4 cup dressing to the cooked quinoa. Mix in the chopped toasted pecans, tart cherries, celery, scallions, and sea salt. Serve refrigerated or at room temperature; just before serving, stir in remaining 1/4 cup dressing, arugula and season with salt and pepper, to taste.
You can also substitute dried cranberries for the tart cherries and use any type of nuts (cashews, walnuts, almonds).