I cup quinoa, rinsed well (I use ½ c. white quinoa and ½ c. red quinoa – it makes an interesting looking salad)
1 ½ c. water for cooking the quinoaquinoa salad
1 Tablespoon olive oil
1 small onion finely diced
3 stalks of celery finely diced
3/4 c. toasted and chopped hazelnuts (you can buy them without the skins and roast in the oven for 10 minutes. If they still have the skins you will need to peel them off after roasting)
Tops of 5 green onions –chopped
½ c. raisins (rinse well)
1 bunch of flat leaf parsley – chopped well
1 granny smith apple – chopped
Cover quinoa with water in a medium saucepan. Bring to a boil, stir once and lower the heat to simmer. Cook for about 15 minutes or until the water is absorbed. Once the quinoa is cooked fluff it with a fork and set aside to cool.
Sauté the onion and celery in a large fry pan. Cook just until the onions are transparent. Do not brown them. When finished set aside in a large bowl. Add the parsley, raisins and green onions.
Core and chop the granny smith apple and add to the onion mixture as well.
Add chopped hazelnuts and apple to the mixture above and toss.
You can finish the salad off with a drizzle of oil or apple flavored balsamic vinegar.
Allow the flavors to come together for at least 20 minutes before serving. This salad can be served chilled or at room temperature.