This year forThanksgiving I decided to mix up the dinner menu. We invited some friends this year who were from all over the world France, Germany, Italy, and Korea. They didn't grow up with the idea that Thanksgiving was supposed to be turkey,mashed potatoes, gravy, a vegetable of some kind, and pies for dessert. Infact, our friend from Italy brought Tiramisu for dessert. We did have turkey, gravy, and rolls, but I thought it would be fun to add this salad to the menu. Not a favorite among the children, but the adults were all happy to add it to their plates. This salad will be making it onto our plates again sometime soon as it was so light, refreshing, and yummy.
1 1/2 cups of mixed color quinoa or solid red. Cook and prepare according to directions while adding a Tablespoon of olive oil to the water.
2 apples washed, cored, and diced
1 cup of chopped cashews
1 diced shallot
2 Tablespoon of lemon juice
3 stalks of chives diced
a couple stalks of tarragon snipped into the salad
a handful of fresh flat leaf parsley
A teaspoon of salt and a teaspoon of pepper add more if you desire
3 Tablespoons of apple juice
2 Tablespoons of apple cider vinegar
1/4 cup of oil oil
In a bowl mix cooked quinoa, diced shallot, and cashews together. Then in a bowl mix the lemon juice and apple together. This will keep the apples from turning brown. Add to quinoa mixture. Add herbs: tarragon, parsley, and chive and then in another bowl whisk together the salt, pepper, olive oil, vinegar, and apple juice. Pour over salad and mix throughout. It is best if you make this a couple hours before serving as the ingredients will have time to marry.