Gluten-Free, Vegan, Serves 8

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium apples, cored and diced
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup

Directions:

Rinse the quinoa in a fine mesh strainer and drain. In a medium saucepan, bring the water to a boil. Add the quinoa and salt, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let cool for 5 minutes. In a large mixing bowl, combine the cooled quinoa, diced apples, chopped walnuts, dried cranberries, and chopped parsley. In a separate small mixing bowl, whisk together the olive oil, apple cider vinegar, dijon mustard, and maple syrup. Pour the dressing over the quinoa mixture and toss until everything is well coated. Serve immediately or chill in the refrigerator for at least 1 hour before serving.