1 cup pearl quinoa

1 1/2 cups vegetable or low-sodium chicken stock

1/2 teaspoon kosher salt

1 tablespoon olive oil

1/3 cup golden raisins

1/3 cup thinly sliced scallions, approximately 4 scallions

1 red or green apple, unpeeled, stem and core removed, cut into 1/2-inch cubes (approximately 1 1/2 cups)

Vinaigrette:

2 tablespoons lemon juice, juice from 1/2 lemon

2 teaspoons pure maple syrup, more or less depending on desired sweetness

1/4 cup olive oil

as needed, kosher salt

as needed, freshly ground black pepper

Method:

1.   In a medium size saucepan over medium heat, add stock, quinoa and salt. Bring to a boil, reduce heat to low, cover and simmer until cooked and water has evaporated, approximately 13 – 15 minutes. Remove from heat and allow to cool for 5 minutes. Using a fork, fluff the quinoa and transfer to a large serving bowl.

2.   Add golden raisins, scallions and both red and green apples. Cover with plastic wrap and place in the refrigerator.

3.   In a small bowl, use a whisk to combine lemon juice, maple syrup and olive oil. Adjust seasoning to taste with salt and pepper. Toss with the salad and allow the salad to continue to chill in the refrigerator until room temperature or cold, to your preference.

Kitchen Note: This salad can be served warm, room temperature or cold. I prefer the chilled version but it’s all per preference, and time limitations of course!