For the quinoa:
1 cup uncooked quinoa, rinsed and drained
1 1/4 cups chicken stock (or 1 1/2-2 cups if you want a softer quinoa without a little bite)
1/4 tsp kosher sea salt
1 garlic clove, minced
1 tbsp pure maple syrup
6 tbsp fresh lemon juice
1 tsp kosher sea salt (or to taste)
1/4 tsp pepper
1 tsp cumin
1/2 tsp turmeric
1/4 cup extra virgin olive oil
For the Salad:
The cooked quinoa
1 cup grated carrot
1 cup diced apple
1 cup diced red bell pepper
1/4 cup toasted, chopped walnuts
1/4 cup raisins
1/4 cup fresh chopped cilantro
1 green chili, chopped
1.) In a pan, add quinoa, chicken salt and kosher salt.
2.) Bring to a boil, reduce heat, and cook on a gentle simmer, covered for about 20 minutes or until all the liquid is absorbed.
3.) Turn off heat. Let quinoa sit, covered for 5 minutes more. Fluff, spread on a baking sheet so it can cool faster.
4.) Mix all dressing ingredients in a small measuring cup or bowl. Set aside.
5.) When quinoa is completely cooled, place in a medium bowl.
6.) Add the carrot, apple, bell pepper, walnuts, raisins, cilantro and green chili.
7.) Pour the dressing over. Mix very well until everything is completely coated with dressing.