Over the weekend I participated in a heart talk called “Tools for a Healthier Lifestyle” with my friends Adene and Laura from Aultman Heart Center at Aultman Hospital. I did a cooking demonstration using heart friendly vegan foods. I made rice pilaf, chocolate rice cereal treats, tofu banana bread, pumpkin cup cakes and quinoa carrot-apple salad.
I enjoyed sharing my vegan knowledge to a crowd of non-vegans! I hope they try at least one of my recipes!
Here’s the quinoa carrot-apple salad…a crowd favorite. I hope it will be yours too!
Quinoa Carrot-Apple Salad
Serves 4
- 1 cup WASHED quinoa (make sure you thoroughly rinse the quinoa before you cook it!)
- 1 1/2 cups water
- pinch salt1 1/2 tablespoons apple cider vinegar
- 1 small clove garlic, minced
- 2 cups grated carrots
- 1/2 red apple, diced
- 1/4 cup sliced green onions
- 1/4 cup chopped dried cranberries
- 1 teaspoon agave nectar
- 1 tablespoon olive oil
Bring water, quiona and salt to boil. Simmer, covered for 15-20 minutes until all liquid is absorbed.
Meanwhile, combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
Stir together carrots, apple, green onions, cranberries and quinoa in a large bowl.
Whisk agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper if desired.
Cover and chill at least 2 hours.
ENJOY!
