2 cups cooked quinoa (use apple juice as your cooking liquid), cooled
½ cup walnuts, toasted and chopped
½ cup dried cherries
1 large Pazazz apple, cored and chopped
1 stalk celery, chopped
2 tbsp finely chopped red onion
1 tbsp honey
2-3 tablespoons white balsamic raspberry blush vinegar
Kosher salt and black pepper, to taste
Place the cooled quinoa, walnuts, dried cherries, apple, celery and red onion in a large bowl and lightly toss.
Mix the dressing ingredients (honey and balsamic vinegar) in a small bowl and adjust to taste with salt and pepper, if necessary. Note: You may want to double the dressing recipe if you like it dressed more.
Pour on dressing and mix well. Serve immediately or chill in the fridge until serving time. Serves 8
Recipe by Chef Andrew Kintigh – Hy-Vee, Inc.