Submitted by: Dr. Gloria Gilbѐre
For the Salad…
• 1 cup of uncooked quinoa
• 1 cup chicken broth Please
• 2 Tbsps. of cold-pressed, unrefined Camelina oil
• 1 Tbsp. apple cider vinegar (I also like to add 1Tbsp. Balsamic Vinegar)
• 2 red apples or ripe pears (diced in small cubes)
• Juice of 1/2 lemon
• 1 cup walnuts OR pecans, finely chopped
• 2 stalks of celery, finely chopped
• ¼ cup organic dried cranberries (or more to taste)
• 2 Tbsps. pitted dates, coarsely chopped (this is optional)
For the Maple Basil Dressing…
• 2 Tbsps. Camelina oil
• 1 Tbsp. maple syrup
• 2 Tbsps. fresh-squeezed lemon juice
• Sea salt and fresh ground black pepper to taste
• 2 Tbsps. fresh basil, finely chopped
VARIATIONS: You can use any chopped nut, or substitute dried Montmorency cherries for cranberries – which are known to help reduce inflammation. Adding finely chopped cilantro adds a nice palette-pleasing tang.
Cook quinoa in 1 cup chicken broth with ½ cup water and salt – cook for 12 minutes or until al dente. Bring to a boil then reduce heat to low and cook additional 2-3 minutes to desired firmness. NOTE: I like my quinoa al dente (a little firmer) for salads. I intentionally undercook it by about 3 minutes using the following ratio: 1 cup quinoa to 1.25 liquid. Drain and toss, while hot, with Camelina oil and apple cider vinegar.
Remove from heat and allow to stand about 5 minutes before fluffing with a fork. Cool in refrigerator and transfer to a large mixing bowl before adding other ingredients.
While quinoa is cooking, chop and prepare remaining ingredients and add to large salad bowl.
In a small mixing bowl, whisk together the ingredients for the Maple Basil Dressing, taste to adjust for individual preferences and then pour over salad. NOTE: Best when made at least 2-4 hours before serving or overnight in refrigerator to allow flavors to blend.
Keeps refrigerated for up to 3 days.