I remember eating Waldorf Salad as a child. It isn’t a fond memory. Apples, celery, walnuts, and raisins coated in mayonnaise. I sort of cringe thinking about it. I’m not a fan of mayonnaise (sorry mayonnaise lovers). Thankfully old recipes can be re-invented.
If I could write an ode to quinoa, it would definitely include something about it being gluten-free, its amino acid profile, fiber content, magnesium, phosphorous, and manganese. Nutrition powerhouse! I eat these little seeds – quinoa technically isn’t a grain – almost every single day. Quinoa is the perfect base for this salad. I love this salad for lunch at home or pack it up for lunch on the go. The flavors and textures of this salad meld wonderfully well. It’s light, satisfying, delicious, and most importantly – it doesn’t have any mayonnaise on it!
2 1/2 cups cooked and cooled quinoa (this is 1 cup uncooked quinoa and 2 cups water)
1 medium sweet apple, such as a Gala or Fuji, peeled and chopped small
1/2 cup pecans, toasted and chopped
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallot
1/4 cup finely chopped cilantro
1 stalk celery, finely chopped
For the dressing:
2 tablespoons grape seed oil or apple juice concentrate
1 1/2 tablespoons apple cider vinegar
1 tablespoon agave nectar
1 teaspoon Dijon mustard
Sea salt and black pepper, to taste
Combine quinoa through celery in a large mixing bowl. In a smaller bowl, whisk together all ingredients for the dressing. Toss with the salad to coat, then taste and adjust seasoning if desired. Serve and Enjoy!