Back to School Waldorf Salad
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It's blazing hot here today--definitely still main dish salad weather. I found the inspiration for this salad on Erin's blog. Admittedly, she had me at the name. "Waldorf" salad for back to school? Sure, why not?
This salad is a summer salad with a nod to the apple and cranberry flavors of fall. If you stop at the almonds, it's a lovely, protein-rich vegan salad. But if you add blue cheese crumbles, you take it to new heights of deliciousness. Even my kids liked this one. (I admit that Dad's dinner was steak with a side of salad, but some of us had salad only.)
Waldorf Quinoa Salad
2 c quinoa
4 1/2 c broth (chicken or vegetable)
2 large apples, chopped
2 c red seedless grapes, halved
1 c craisins
dash salt
1 c sliced almonds (Erin uses walnuts)
6 T lemon juice
4 T olive oil
Rinse quinoa well. Combine quinoa and water in a saucepan, bring to
boiling, reduce heat and simmer until just cooked through, 20-25 min. Remove
from heat, fluff with a fork, cover and let sit until cool. Combine with
everything except nuts in a large mixing bowl. Drizzle with lemon juice and
olive oil and toss to coat. Cover and chill. Just before serving, add nuts and
toss well.
Optional: sprinkle liberally with blue cheese
crumbles.
