3/4cupdried quinoaprepared per package instructions
2appleschopped (but not peeled)
3/4tablespoonwhite rice vinegar
2-3tablespoonslemon juice
1/2bunch green onionschopped
1/2cupcelerysliced in half lengthwise, then chopped
3/4cupmix of dried cranberriesI used Craisins, white raisins, and regular raisins (many stores carry a mix like this in their bulk section, or near the produce section)
1teaspoonchili powderI used a NM blend
2tablespoonsoilI used Sesame, but you could sub EVOO
Sea salt as needed
1/2cupchopped fresh cilantro
1/2cupchopped pecans
Instructions
Prepare your quinoa, per package instructions, then set aside to cool.
In a tupperware, mix your chopped apples with the vinegar and lemon juice. Make sure there's enough liquid to coat the apples, but not enough to cover them. Put the lid on, shake lightly (you don't want to bruise the apples), and set in the fridge.
In a large bowl mix the cooled quinoa with the onions, celery, cranberries, chili powder and oil. Taste, then add salt as needed.
You can now mix the apples and the vinegar/juice back in with the salad. The salad will keep for days in the fridge, but don't add the cilantro and pecans until you're about to serve it for the first time.
Notes
I almost always make this dish when I need something for a potluck. It's also great for BBQs too!