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Quinoa & Celery Crunch Salad
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Quinoa & Celery Crunch Salad

Loaded up with lots of crunchy veggies and hearty grains, this Quinoa & Celery Crunch Salad is my twist on the Costco favorite. It packs in crunchy celery and almonds, chewy dried cranberries, and hearty grains and chickpeas bringing a boost of fiber and protein. Tossed in a sweet and tangy simple Maple Apple Cider Vinaigrette, this salad hits all the flavor marks - making it perfect for lunch or meal prep.
Prep Time8 minutes
Cook Time20 minutes
Total Time30 minutes
Course: lunch, Meal Prep, Salad, Salad Dressing
Cuisine: American, Healthy, High Protein
Keyword: celery, kale, quinoa, salad, salad dressing
Servings: 6

Ingredients

  • 1 cup uncooked quinoa (or about 3 1/2 - 4 cups cooked)
  • 1 1/2 cups chicken bone broth (can substitute water or vegetable stock)
  • 4 stalks celery (about 2 cups diced)
  • 4 cups kale (finely shredded)
  • 1 15.5 oz can chickpeas (drained and rinsed)
  • 1/2 cup dried cranberries
  • 1/2 medium red onion (about 3/4 cup minced)
  • 1/2 cup slivered or sliced almonds (toasted)

Maple Apple Cider Vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 tbsp real maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp fresh thyme
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 cup extra virgin olive oil

Instructions

  • In a fine mesh strainer, rinse quinoa under running water for at least 30 seconds. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
  • Add rinsed quinoa and bone broth (or water) to a medium saucepan, and bring to boil over medium-high heat. Reduce heat, and simmer about 15 - 20 minutes or until quinoa has absorbed all of the water.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes.
  • Remove the lid and fluff the quinoa with a fork and allow to cool to room temperature.
  • While quinoa cooks and cools, finely chop celery, shred kale, and mince red onion. Add to a large bowl with drained and rinsed chickpeas, dried cranberries, and toasted almonds.
  • In a small bowl or jar, add all dressing ingredients, whisk with a fork or cover and shake vigorously until combined.
  • Add cooled quinoa to other salad ingredients and pour dressing over, tossing to combine and coat everything evenly.
  • Serve immediately or refrigerate until ready to serve.

Notes

If you have already cooked quinoa or other grains on hand, you can skip the step to rinse and cook these in the recipe instructions. You will use about 3 1/2 to 4 cups of cooked grains. Just skip ahead to step 5, then toss your cooked and cooled grains with the other ingredients as instructed in step  7.

https://namastehomecooking.com/