Apple Quinoa Salad with Celery, Almonds & Dried Cranberries

Directions

1. In a small saucepan, combine quinoa with broth and bring to a boil. Lower the heat, cover, and simmer until tender, then keep covered off heat for 5 minutes.
2. Rinse and dry the apples, celery, and parsley.
3. Core the apples and cut them into medium dice. Trim the celery and cut it into medium dice. Remove parsley leaves from the stems, mince the leaves, discard the stems, and add all greens to a large bowl.
4. Stir in the almonds and dried cranberries with the apples and celery.
5. Mince the garlic. In a separate small bowl, whisk together garlic, half a lemon’s juice, the remaining lemon juice, olive oil, honey, salt, and pepper to form the dressing.
6. Fluff the cooked quinoa with a fork and add it to the bowl with the other ingredients.
7. Pour the dressing over the salad and toss to combine until everything is coated evenly.
8. Divide the salad onto plates and serve.