It’s time to fall into autumn and enjoy all the delicious flavors of the season. Apple cider is one of those traditional tastes that stirs up my memories of hayrides, harvest celebrations, and snuggling around the hearth with good cheer and laughter.
There are so many ways to enjoy apple cider, other than simply serving it up as a beverage. It’s one of my favorite fall-season ingredients for everything from marinades and soups to baked goods and side dishes. Today, I’m sharing a scrumptious quinoa salad recipe aptly named Fall Festival Quinoa Salad with Apple Cider Vinaigrette.
This quick and easy salad features quinoa cooked in cider and other signature flavors of fall including dried cranberries, shaved Brussels sprouts and pumpkin seeds. Plus, it’s all tossed with a homemade, “just-whisk-in-the-bowl” apple cider mustard vinaigrette.
Fall Festival Quinoa Salad with Apple Cider Vinaigrette is fit and fresh, and makes a great side dish for family dinners or to take to the onslaught of office parties, potlucks and other get-togethers happening this time of year. The salad can be made ahead and kept covered in the refrigerator for several days, making it a favorite among busy foodies, holiday hosts, and meal preppers.
By adding apple cider straight to the quinoa’s cooking liquid, extra flavor can be infused into this popular whole grain (which is actually a seed) that can be quite bland otherwise. I used Gala Apple Cider from Litehouse Foods because I appreciate how it’s 100-percent cold pressed juice extracted from some of the Northwest’s finest apples. The flavor is sweet yet mellow enough to also let the other ingredients in my quinoa salad shine.