Roasted Apple, Quinoa & Wild Rice Salad

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Roasted Apple, Quinoa & Wild Rice Salad

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

Roasted Apples:
• 3 red skinned (such as Gala) Ontario apples, skin-on, cored and cut into 8 wedges
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) minced ginger
• 1 tsp (5 mL) brown sugar
• 1/2 tsp (2.5 mL) crushed fennel seeds
• 1/4 tsp (1 mL) ground coriander
• 1/4 tsp (1 mL) ground cinnamon
• Pinch cayenne pepper
• Pinch salt
Salad:
• 1 1/2 cups (375 mL) cooked and cooled quinoa
• 1/2 cup (125 mL) cooked and cooled wild rice
• 2 green onions, finely chopped
• 1/4 cup (60 mL) chopped unsalted pistachios
• 1/4 cup (60 mL) chopped dried apricots
• 4 cups (1 L) arugula
Citrus Vinaigrette:
• 3 tbsp (45 mL) olive oil
• 2 tbsp (30 mL) lemon juice
• 2 tbsp (30 mL) freshly squeezed orange juice
• 1 tbsp (15 mL) grainy mustard
• 1 tsp (5 mL) maple syrup
• 1/2 tsp (2.5 mL) each salt and freshly ground pepper

Instructions

Roasted Apples:
1. Preheat oven to 400°F (200°C). Toss apples with olive oil, ginger, brown sugar, fennel seeds, coriander, cinnamon, cayenne and salt and arrange on parchment paper lined baking sheet. Bake apples for 20 minutes, flipping once until tender. Cool and set aside.
Salad:
2. Add apples, quinoa, wild rice and green onions in a large bowl. Toss with Citrus Vinaigrette. Stir in pistachios and apricots. Toss with arugula just before serving.
Citrus Vinaigrette:
3. Whisk olive oil with lemon juice, orange juice, grainy mustard, maple syrup, salt and pepper.

Notes