October 1, 2019
If you have to be known for something, I’d say being known for tangy, crisp apples in the fall harvest season is pretty dang awesome! Here in the Inland NW we have right climate for apples. They love the hot summers and snowy winters. Every fall I make as many apple recipes as possible.
Jonagolds are my favorite – they are the perfect combo of sweet and tart.
We go up to Greenbluff, an apple growing community in our area and pick and enjoy the harvest festivities. The pumpkin donuts aren’t bad either!
This quinoa salad with fresh picked apples has been my go-to lately, and I send it with my hubs for lunch. It keeps so well because the kale doesn’t wilt like other greens. You can add anything you want to the bowl, but this is my basic combination.Print
Kale, Garbanzo, Apple Quinoa Salad
This salad is hearty and healthy. It is full of superfoods and antioxidants. Not to mention, it is delicious any time of year!
1 ½ cups quinoa
4 cups chopped kale
2 cups chopped apple (tart)
½ cup dried cherries
½ cup toasted almonds
1 can chickpeas (I roast them)
¼ c. balsamic vinegar
2 tbsp. fresh lemon juice
¼ cup extra virgin olive oil
1 ½ tsp. minced garlic
2 tbsp. fresh parsley
½ red onion, chopped
Cook quinoa according to the directions. When done, stir in the kale while it is still hot. It will soften the kale just a little bit. Cool the salad in the refrigerator.
Mix together the dressing: olive oil, vinegar, garlic, lemon juice, and chopped red onion. Blend well.
Add the apples, garbanzos, parsley, and dried cherries to the cooled quinoa mix. Pour the dressing over the top and mix together.