Name: Celery-Apple Quinoa Salad with Peanuts, Dates, Parmesan & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 sticks celery; 710 ml chicken or vegetable broth; 6 Granny Smith apples; 1 small bunch Italian (flat-leaf) parsley; ¾ cup medjool dates, pitted; 170 g Parmesan cheese; ¾ cup peanuts, roasted unsalted; 1 ½ cups quinoa; 2 shallots; black pepper; crushed red pepper; extra virgin olive oil; pure maple syrup; salt; white wine vinegar

Celery-Apple Quinoa Salad with Peanuts, Dates, Parmesan & ParsleyCelery-Apple Quinoa Salad with Peanuts, Dates, Parmesan & Parsley — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

12 sticks celery

710 ml chicken or vegetable broth

6 Granny Smith apples

1 small bunch Italian (flat-leaf) parsley

¾ cup medjool dates, pitted

170 g Parmesan cheese

¾ cup peanuts, roasted unsalted

1 ½ cups quinoa

2 shallots

black pepper

crushed red pepper

extra virgin olive oil

pure maple syrup

salt

white wine vinegar

Instructions

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Place oil, vinegar, maple syrup, and spices in a large bowl. Whisk to combine the dressing.

Peel and slice shallots crosswise into thin rounds. Add to the bowl with the dressing.

Trim and thinly slice celery crosswise. Add to the bowl.

Quarter, core, and thinly slice apples. Add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Roughly chop peanuts and dates. Add both to the bowl and set aside.

Transfer the cooked quinoa to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes.

Finely grate Parmesan. Add to the bowl, along with the cooled quinoa, and stir to combine the salad.

To serve, divide the salad between plates or bowls. Enjoy!

Open this recipe in Flambette