For the quinoa:
1 cup uncooked quinoa, rinsed and drained
1 1/4 cups chicken stock
1/2 tsp kosher sea salt
1 garlic clove, minced
1 tbsp pure maple syrup
6 tbsp fresh lemon juice
1 tsp kosher sea salt (or to taste)
1/4 tsp pepper
1 tsp cumin
1/2 tsp turmeric
1/4 cup extra virgin olive oil
For the Salad:
The cooked and cooled quinoa
1 cup grated carrot
1 cup diced apple
1 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup toasted, chopped walnuts
1/4 cup raisins
1/4 cup fresh chopped cilantro
1 green chili, chopped
1.) In a pan, add quinoa, chicken stock and kosher salt.
2.) Bring to a boil, reduce heat, and cook on a gentle simmer, covered for about 15-20 minutes or until all the liquid is absorbed.
3.) Turn off heat. Let quinoa sit, covered for 5 minutes more. Fluff, spread on a baking sheet so it can cool faster.
4.) Mix all dressing ingredients in a small measuring cup or bowl. Set aside.
5.) When quinoa is completely cooled, place in a medium bowl.
6.) Add the carrot, apple, bell pepper, red onion, walnuts, raisins, cilantro and green chili.
7.) Pour the dressing over. Mix very well until everything is completely coated with dressing. Chill until ready to serve.