Waldorf Quinoa Salad

Apples, celery and walnuts can only mean Waldorf salad. The creaminess in the salad usually comes from mayonnaise, but here we used an oil-and lemon dressing, and blue cheese provides the creaminess.

Ingredients11

  • 1/4 cup (50 mL) minced shallots
    Shallots
    In Cart

    Shallots (250g)

    Not available to
    shop online

  • 1/4 cup (50 mL) fresh lemon juice
    Lemons
    In Cart

    Lemons (1ea)

    $1.09 ea
    $1.09 ea
  • 1-¼ cups (300 mL) PC Organics Quinoa
    Quinoa
    In Cart

    PC Organics  Quinoa (225g)

    $3.99 ea
    $1.77 / 100 g
  • 4 cups (1 L) baby arugula
    Baby Arugula
    In Cart

    PC Organics  Baby Arugula (142g)

    $5.49 ea
    $3.87 / 100 g
  • 2 red apples such as Empire or Fuji (skin on), cored and diced
    Empire Apples
    In Cart

    Empire Apples

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  • 1/2 cup (125 mL) diced celery
    Celery Stalks
    In Cart

    Celery Stalks (1ea)

    $3.49 ea
    $3.49 ea
  • 1/2 cup (125 mL) chopped toasted walnuts
    Walnuts
    In Cart

    Royal Nuts  Walnuts (240g)

    $10.49 ea
    $4.37 / 100 g
  • 1/2 cup (125 mL) crumbled PC Blue Cheese crumbled
    Blue Cheese
    In Cart

    President's Choice  Blue Cheese (125g)

    Not available to
    shop online

  • 1/4 cup (50 mL) extra virgin olive oil
    Extra Virgin Olive Oil
    In Cart

    PC Splendido  Extra Virgin Olive Oil (500mL)

    $5.99 ea
    $1.20 / 100 mL
  • 3/4 tsp (4 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 1/2 tsp (2 mL) freshly ground black pepper
    Black Pepper, Ground
    In Cart

    No Name  Black Pepper, Ground (150g)

    $4.49 ea
    $2.99 / 100 g

Cooking Instructions

1

Combine shallots and lemon juice in small bowl. Set aside.

2

Bring 2 cups (500 mL) water to a boil in small saucepan. Stir in quinoa. Reduce heat to low, and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Transfer to large bowl and fluff with a fork. Cool to room temperature, about 15 minutes.

3

Chop arugula roughly. Add arugula, shallot mixture, apples, celery, half of the walnuts, half of the cheese, the oil, salt and pepper to quinoa; toss together until well mixed. Garnish with remaining walnuts and cheese.
You will need
1/4 cup (50 mL) minced shallots
1/4 cup (50 mL) fresh lemon juice
1-¼ cups (300 mL) PC Organics Quinoa
4 cups (1 L) baby arugula
2 red apples such as Empire or Fuji (skin on), cored and diced
1/2 cup (125 mL) diced celery
1/2 cup (125 mL) chopped toasted walnuts
1/2 cup (125 mL) crumbled PC Blue Cheese crumbled
1/4 cup (50 mL) extra virgin olive oil
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
Chef's tip Toast walnuts on a rimmed baking sheet in preheated 350°F (180°C) oven for 7 to 10 minutes or until golden and fragrant.