Best Fall Quinoa Salad w/ Apples, Chickpeas & Feta

Here it is.
I know you've been waiting for it.

We have 4 very different seasons in NJ, and each season I post a quinoa salad that you can eat for the next 3 months (2013 autumn version was the Brussels sprouts and butternut squash quinoa salad).

This is a bit late, but it's only just turning cooler, and my tomatoes are done for good.

This is Julie's recipe, and I made it exactly like she does.
It's her favorite, and will soon be yours too.

It's so good.

Fall Quinoa Salad w/ Chickpeas, Apples & Feta (you can also make this in the winter!): serves 4

1 cup quinoa, rinsed in a fine sieve
1/4 cup golden or sultana raisins
1 19 oz. (540 mL) can chickpeas, rinsed and drained
a big handful of flat-leaf parsley, chopped
1/2 cup crumbled feta (or as much as you want)
1 tart-ish apple, chopped
1/2 cup toasted walnuts

1/4 cup olive oil
1/4 cup rice or white wine vinegar (I used white balsamic)
2 tsp honey
1/4 tsp curry powder
sea salt & pepper

Cook 1 cup quinoa according to package directions

Pour into a large salad bowl and set aside to cool. Add the raisins to the hot quinoa, so they plump up.

Add the chickpeas, parsley, feta and apple and drizzle with dressing.
Garnish with the toasted walnuts.



Natalia said…
I see little red/brown specks on the photo so I'm assuming the quinoa is red quinoa? Can this also be made with regular quinoa or does the red taste better in this dish? Looks pretty - will def try this!
Anonymous said…
No, no, NO, Ms. Snacks - I can't face fall yet! Oh these old bones love the summer steam. Sigh - promise you'll cook lots of cozy food to help us chase the chills away, ok?
Stacey Snacks said…

Pretty much all of my quinoa recipes are made with mixed red/white quinoa.
I don't find any taste difference, however, I like the color it provides.
You can find the mixed colors at Trader Joe's.

Stacey Snacks said…
I haven't let you down yet, have I?

Anonymous said…
Holy Moly! Instagram of YO & SCE. Or is that SEC? Either way - fabulous!
France said…
I added chives as I had some conveniently wrapped in a towel with the parsley. It was positively addictive!