Coconut Quinoa and Apple Salad

Yield: 6 servings as a main-course salad


  • Juice from 1 lemon
  • 1/3 cup apple cider vinegar
  • 1/2 cup orange juice
  • 1/3 cup canola or sunflower oil
  • 1/3 cup honey
  • 5 cups Dan-D-Pak Quinoa, cooked with Dan-D-Pak Coconut Cream
  • 2 apples, cored and chopped
  • 1 bell pepper, diced small
  • 1 cup fresh corn kernels
  • 1/2 cup Dan-D-Pak Dried Cranberries
  • 1 small red onion, finely chopped
  • 1 cup Dan-D-Pak Pecan Pieces, toasted
  • 1 cup fresh parsley and mint, chopped
  • Sea salt and freshly ground pepper to taste


To cook quinoa as is, bring 4 cups water to a boil in a wide-bottomed pot with a lid, add a pinch of salt and stir in 2 cups quinoa, reduce heat to a simmer, cover and cook until all the water is absorbed, about 25 minutes. You can cook any amount of quinoa as long as you keep the 2:1 ratio of liquid to grain, such as stock or coconut milk.

Place lemon juice, apple cider vinegar, orange juice, oil and honey in a small bowl and stir to combine. In a large bowl, combine quinoa and all remaining ingredients well, then stir in dressing, adjust seasonings and refrigerate until ready to serve.

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