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warm quinoa saladWarm Quinoa Salad with Apples, Walnuts and Chickpeas

1-1/2 cups quinoa
1 tablespoon finely minced shallots
2 tablespoons champagne vinegar (or white wine vinegar)
½ teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil , divided
Salt and freshly ground black pepper to taste
1 large, crisp sweet apple, cored and diced
2/3 cup walnuts, coarsely chopped and toasted
1 cup cooked chickpeas (if canned, recommend Eden brand, for BPA-free cans)
1-2 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper to taste

Place the quinoa in a medium saucepan with 2¼ cups cold water. Bring to a boil, then reduce heat, cover and simmer for 12-14 minutes, until done but still a bit crunchy. Set aside but mix with dressing while still somewhat warm.

To make the dressing, mix the vinegar, mustard and shallots in a bowl. Whisk in the olive oil. If needed, season with a bit of extra salt or vinegar.

Combine the dressing, apple, walnuts and parsley. Add salt and pepper if necessary. Serve warm or at room temperature.

Serves 6 as a side dish


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