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As the leaves begin to change and the air turns crisp, the allure of fall flavors beckons us to the kitchen. Seasonal eating becomes a celebration of nature's bounty, and what better way to embrace the essence of autumn than with a vibrant and wholesome dish? Enter the Quinoa Harvest Medley Salad—an exquisite blend of flavors, textures, and colors that captures the spirit of the season. This salad not only showcases the rich tastes of fall but also serves as a nutritious addition to any gathering, making it a perfect centerpiece for your autumnal feasts.

Apple Cranberry Quinoa Salad

Embrace the flavors of fall with the Quinoa Harvest Medley Salad, the perfect recipe to celebrate seasonal ingredients. This vibrant salad combines protein-packed quinoa with crisp apples, tart cranberries, and crunchy pecans, creating a delightful blend of textures and tastes. Ideal for any gathering, it’s nutritious, gluten-free, and versatile. Discover how to create this beautiful dish that showcases autumn's bounty and nourishes your body. Enjoy it as a centerpiece for your next meal!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 medium crisp apple (such as Honeycrisp or Fuji), diced

1 cup fresh cranberries (or substitute with ½ cup dried cranberries if fresh are unavailable)

½ cup pecans, toasted and roughly chopped

1/3 cup red onion, finely diced

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup or honey

Salt and pepper, to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a vigorous boil over high heat. Once boiling, reduce heat to low, cover, and simmer for approximately 15 minutes, or until the quinoa is tender and the liquid has been fully absorbed. After cooking, remove from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork and allow it to cool completely.

    Prep the Fruit and Nuts: While the quinoa cooks, prepare the apple by dicing it into bite-sized pieces. If using fresh cranberries, you can boil them in a small pot of water for just a few minutes until they start to pop, adding a pop of color and sweetness to the salad. Alternatively, you can leave them raw for a more tart flavor. For the pecans, toast them in a dry skillet over medium heat for about 4-5 minutes, stirring frequently to ensure they do not burn.

      Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup (or honey), and season with salt and pepper to taste. Adjust the seasoning as needed to suit your palate.

        Combine the Salad: In a large mixing bowl, combine the cooled quinoa, diced apple, prepared cranberries, toasted pecans, finely diced red onion, crumbled feta cheese (if using), and chopped fresh parsley. Toss the ingredients gently to ensure an even distribution.

          Dress the Salad: Drizzle the prepared dressing over the salad mixture. Toss gently to coat all the ingredients evenly with the dressing, ensuring a delicious flavor in every bite.

            Serve: This salad can be enjoyed immediately or chilled in the refrigerator for about 30 minutes. Chilling allows the flavors to meld beautifully, enhancing the overall taste.

              Enjoy: Serve as a refreshing side dish or a light main course, making it perfect for fall gatherings or holiday celebrations!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve in a large, decorative bowl or individual plates with a garnish of additional chopped parsley and a sprinkle of feta on top for an inviting look. Consider using a platter adorned with sliced apples around the salad for a beautiful fall-themed display.