Prep ahead and refrigerate dressing in the Cruet; it will keep well up to one week.
Serve with 4 oz (113 g) lean protein such as chicken and add 2 cups leafy greens to the salad—add more dressing, if desired.
Serve with 4 oz (113 g) lean protein such as chicken and add 2 cups leafy greens.
1 cup uncooked quinoa
2 cups water
3⁄4 cup olive oil
1⁄4 cup balsamic vinegar
2 celery stalks
1 cup grated old cheddar cheese
Toppings (optional): chopped pecans or sunflower seeds, dried cranberries
- In Multipurpose or Round Steamer, combine quinoa, water and 1 tbsp Dressing Mix. Cover; microwave on high for 12 min, or until tender.
- Meanwhile, in a Cruet, combine 2 tbsp Dressing Mix, oil and vinegar. Secure lid; shake to mix. Dressing makes about 1 cup.
- Chop apples (don’t peel) and celery into cubes.
- When quinoa is cooked, stir in 1⁄4 cup dressing (save remainder for later use), apples, celery, cheese and any toppings, if desired.