Featured on Food52 last week, we've prepped this simple and flexible quinoa salad. While the actual recipe is delicious and perfect as is, it serves as a great framework, allowing you to substitute ingredients as you see fit. The end result is a great, flavorful, nutty addition to your meal -- perhaps, your most impressive dinner party side?
//QUINOA SALAD WITH HAZELNUTS, APPLE AND DRIED CRANBERRY//
1 cup quinoa, rinsed well
1 1/2 cup water, for quinoa
1 Tablespoon of olive oil
1 small onion, finely diced
1 cup hazelnuts
1 bunch green onions, chopped (green parts only)
1/2 cup dried cranberries, chopped
1 bunch flat leaf parsley, thoroughly rinsed and chopped
1 Gala apple
1 large lemon, juiced
generous drizzle of any kind of oil
freshly ground pepper
1. Preheat your oven to 325F and toast your hazelnuts for about 10 minutes. Let them cool completely.
2. Meanwhile, rinse your quinoa in a seive. Boil water with a pinch of salt, and add rinsed quinoa. Turn your stove down to medium-low and let it cook for roughly 15 minutes, or until the water is absorbed. Fluff quinoa with a fork, and let it cool in the fridge.
3. Turning back to the cooled, toasted hazelnuts; remove the skins. Chop the hazelnuts up, leaving them in large pieces.
4. Preheat a skillet with 1 Tablespoon of oil and soften your finely chopped onion. Season with a pinch of salt and pepper to taste. Try not to brown them, 5-7 minutes on medium-low heat should be perfect. Set aside in a large salad bowl.
5. Rinse your parsley well and chop it finely followed by your dried cranberries and green onions. Add all this to the onion.
6. Core and dice the apple, put your apple chunks in the bowl with other ingredients. Squeeze the entire lemon over the apple to season the salad and prevent the apple from turning brown.
7. Add your quinoa and hazelnuts to the mixture, drizzle with the oil. Add salt and pepper to taste. Season with more lemon juice if you like.
8. Mix well and cool completely. Allow the flavors to meld for 20 minutes before serving.