Thursday, 02 23rd

Last updateMon, 13 Feb 2017 11am

Submitted by: Dr. Gloria Gilbѐre

For the Salad…

• 1 cup of uncooked quinoa

• 1 cup chicken broth Please

• 2 Tbsps. of cold-pressed, unrefined Camelina oil

• 1 Tbsp. apple cider vinegar (I also like to add 1Tbsp. Balsamic Vinegar)

• 2 red apples or ripe pears (diced in small cubes)

• Juice of 1/2 lemon

• 1 cup walnuts OR pecans, finely chopped

• 2 stalks of celery, finely chopped

• ¼ cup organic dried cranberries (or more to taste)

• 2 Tbsps. pitted dates, coarsely chopped (this is optional)


For the Maple Basil Dressing…

• 2 Tbsps. Camelina oil

• 1 Tbsp. maple syrup

• 2 Tbsps. fresh-squeezed lemon juice

• Sea salt and fresh ground black pepper to taste

• 2 Tbsps. fresh basil, finely chopped

VARIATIONS: You can use any chopped nut, or substitute dried Montmorency cherries for cranberries – which are known to help reduce inflammation. Adding finely chopped cilantro adds a nice palette-pleasing tang.

Cook quinoa in 1 cup chicken broth with ½ cup water and salt – cook for 12 minutes or until al dente.  Bring to a boil then reduce heat to low and cook additional 2-3 minutes to desired firmness. NOTE: I like my quinoa al dente (a little firmer) for salads. I intentionally undercook it by about 3 minutes using the following ratio: 1 cup quinoa to 1.25 liquid. Drain and toss, while hot, with Camelina oil and apple cider vinegar.

Remove from heat and allow to stand about 5 minutes before fluffing with a fork. Cool in refrigerator and transfer to a large mixing bowl before adding other ingredients.

While quinoa is cooking, chop and prepare remaining ingredients and add to large salad bowl.

In a small mixing bowl, whisk together the ingredients for the Maple Basil Dressing, taste to adjust for individual preferences and then pour over salad. NOTE: Best when made at least 2-4 hours before serving or overnight in refrigerator to allow flavors to blend.

Keeps refrigerated for up to 3 days.