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Ann Cooper
Quinoa salad with fresh sweet apple and manchego
Salad with quinoa, apple, almonds and manchego cheese.
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Ingredients
Directions
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Put the quinoa with the water in a pan.
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Bring to high heat on high heat, turn down the heat as soon as the water boils and cook for 10 minutes. Drain the excess water.
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Meanwhile, beat a dressing of the mustard, oil and apple cider vinegar.
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Wash the apple and cut horizontally in slices that are as thin as possible. Cut half of the leaves of the celery coarsely (the stalks are not used).
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Drizzle the apple slices with the vinegar and mix with the coarsely chopped celery.
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Put the almonds in the food processor and grind or chop them with a knife.
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In a large bowl, mix the quinoa with the rest of the celery, almonds, leaf lettuce and the rest of the oil.
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Cut the manchego into thin slices. Divide the quinoa over the plates, drizzle with the dressing and spread the apple and manuola slices over it.
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Nutrition
672Calories
Sodium29% DV700mg
Fat68% DV44g
Protein48% DV24g
Carbs14% DV41g
Fiber28% DV7g
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