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Quinoa Salad (Vegan)

 made it  |  0 reviews   |   photos
Kalynn Rakes

"Quinoa with fruit and nuts. Very filling. Best served on the day you make it."
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4 h 40 m servings 443 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Combine apple juice and quinoa in a saucepan. Bring to a boil; reduce heat and simmer, partially covered, until quinoa is tender, about 20 minutes. Drain excess water and transfer to a large bowl.
  2. Whisk agave nectar, safflower oil, poppy seeds, and mustard together in a small bowl to make dressing.
  3. Chill quinoa and dressing in the refrigerator, at least 4 hours.
  4. Fold apple, cranberries, cashews, onion, and salt into chilled quinoa. Add dressing; mix well to combine.


  • Cook's Notes:
  • You can use salted or unsalted cashews as desired.
  • Substitute apple cider for the juice if preferred.

Nutrition Facts

Per Serving: 443 calories; 19.5 g fat; 64.2 g carbohydrates; 7.1 g protein; 0 mg cholesterol; 318 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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