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
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.