Ingredients

  • 1 tsp agave nectar or honey
  • 1/2 cup sliced almonds, toasted
  • 3 tbsp apple cider vinegar
  • 1/3 cup apple cider or apple juice
  • 1 can (14 oz.) chickpeas (Garbanzo beans) - (I prefer Bush's Beans)
  • 3 tbsp Gorgzonzola cheese
  • 1 large Gala apple, cored and chopped
  • 2 green onion, thinly sliced (green & white parts)
  • 1/4 tsp kosher salt
  • 2 tbsp olive oil
  • 1 cup quinoa
  • 2 cups water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a fine-mesh strainer, rinse quinoa well and drain.In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes.
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  • Length: 20 minutes

Step 2

  • Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.In a large bowl, mix together cooled quinoa, almonds, chickpeas, apple, Gorgonzola cheese and green onions.
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Step 3

  • Whisk together white apple cider, apple cider vinegar, olive oil, agave nectar and salt.
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Step 4

  • Pour the dressing over the quinoa salad and toss to coat.
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Step 5

  • Serve.