Here's a fun riff on a waldorf salad. No mayo, but instead a creamy, tangy yogurt-based dressing. I topped each serving with a hard boiled egg for a protein boost.
Waldorf Quinoa Salad
1 1/2 cups quinoa
2 cups water or vegetable stock
1 cup walnuts
5 stalks celery
2 large apples
4 oz. baby arugula
Hard boiled eggs (optional)
1/4 cup plain yogurt
2 tablespoons white wine vinegar
1 teaspoon dijon mustard
1/4 cup olive oil
Pinch of salt, several grinds of black pepper
Bring the water/stock to a boil in a medium saucepan. If using water, add a pinch of salt. Rinse the quinoa in a fine mesh strainer, then add to the boiling water. Cover, reduce heat to low, and simmer for 15 minutes or until the water is absorbed. Remove from the heat and let sit, covered, for 5-10 minutes.
While the quinoa is cooking, toast the walnuts either in a 350 degree oven or on the stove over medium heat, for about 8-10 minutes. Chop the celery. For the apples, I chopped enough for 1-2 days at a time, then sprinkled a little lemon juice on top.
In a small jar or other sealable container, mix the yogurt, vinegar, mustard, salt and pepper, and olive oil. Shake well before using.
Mix the quinoa with the celery, apples, walnuts, and arugula, then drizzle with the dressing just before serving. Top with a hard boiled egg if desired.
Here are a couple of other things I am digging this week:
A new batch of granola bars with chocolate chips and dates, (and, surprisingly, no more sugar than my regular granola bars). The chocolate was requested by my sweetie. Who says women are the only ones who love chocolate?
YAY! It's about time!