Prep Time
10 minutes
Cooking Time
15 minutes
Yields
6 servings
Ingredients
1 cup quinoa
2 cups of water
1 tbsp apple cider vinegar, ACV, with the “mother”
1 cup blueberries
1 granny smith apple, diced
1 cup raw pecans, chopped
Lime Basil Dressing:
2 tbsp olive oil extra virgin
2 tbsp maple syrup
1 large lime, juiced
3 tbsp fresh basil finely chopped
3/4 tsp salt
1/2 tsp ground black pepper
Directions
Soak quinoa for 24 hours with a tablespoon of ACV. In a medium pot, add the quinoa and water. Cover the pot and bring it to a boil. Simmer the quinoa: Once it starts to boil, reduce the heat to low and allow it to simmer for 12-15 minutes. Remove the lid and use a fork to gently fluff the quinoa. Let cool.
In a large bowl, add cooked quinoa, blueberries, apples and pecans. (You can lightly toast the pecans in a small skillet on low-medium heat until lightly brown, about 5 minutes.) Transfer to a bowl with other ingredients.
In a small bowl, whisk olive oil, maple syrup, lime juice, basil, salt and pepper. Pour over the salad and gently stir to combine. Serve room temperature.
Notes
Can leave out the blueberries if not in season and just use apples