Quinoa salad final

Quinoa With Apples And Cashews

Celebrity chef Graham Elliot shares his recipe for Quinoa With Apples And Cashews from his cookbook Cooking Like A Master Chef.

  • 1 tsp olive oil
  • 1 ½ cups red quinoa
  • 4 apples (such as honeycrisp, empire or mutus), unpeeled, cored and diced
  • 3 tbsp apple juice
  • 2 tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • ½ cup chopped toasted cashews
  • 1 shallot, minced
  • 1 tbsp flat-leafed parsley, coarsely chopped
  • 1 tbsp minced fresh chives
  • 1 ½ tsp chopped fresh tarragon
  • 3 tbsp extra-virgin olive oil
  • Salt and fresh ground black pepper
Directions Yield:  Serves 6
  1.  In a large saucepan, heat the olive oil over medium-high heat. When hot, toast the quinoa for about 5 minutes, stirring continuously. Add 3 cups of hot water and bring to a simmer. Reduce the heat low, cover the pot, and simmer for about 15 minutes, until all the liquid has been absorbed. Remove the heat and let the quinoa stand for about 5 minutes.
  2. Fluff the quinoa with a fork and add the apples, apple juice, lemon juice and vinegar. Set aside for about 15 minutes to give the flavors time to develop.
  3. Add the cashews, shallot, parsley, chives and tarragon and toss to mix. Add the extra-virgin olive oil and season with salt and pepper.
  4. Serve warm or let the quinoa cool to room temperature before serving.
Recipe by:
Graham Elliot
Danielle Matar
Recipe Courtesy of Graham Elliot’s Cooking Like a Master Chef (Atria Books)