Quinoa and Celery Salad

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This quinoa and celery salad is a fan-favorite among Costco shoppers - but you can easily make it at home with this recipe! Finely chopped kale is tossed with quinoa, celery, almonds, and cranberries then tossed in a simple apple cider vinaigrette.

Prep Time15

Cook Time15

Total Time30

Course: Entree, Salad

Cuisine: Healthy

Diet: Vegan

Servings: servings

Calories: 363kcal

Author: Deborah Murphy

Ingredients

For the Salad

1 cup quinoa
2 cups low sodium vegetable broth
2 cups chickpeas
4 cups kale
2 cups red cabbage
1 1/2 cups celery
1 cup shredded carrots
1/2 red onion
1/2 cup dried cranberries
1/2 cup slivered almonds

Apple Cider Vinegar Dressing

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
Salt & black pepper, to taste

Instructions

Add the quinoa to a fine mesh strainer and rinse well under cold running water. Transfer to a small saucepan and add the broth. Bring to a simmer, cover, and cook for 12-15 minutes or until the broth is absorbed and the quinoa is tender.
Chop all of the vegetables (kale, cabbage, carrots, red onion) and add to a large salad bowl along with the cooked (and slightly cooled) quinoa and chickpeas. To make quick work of the kale and cabbage, I just pulse them in my food processor until finely chopped.
Add all of the dressing ingredients to a small mixing bowl and whisk well to combine (or add to a mason jar and shake to combine).
Pour the dressing over the salad and toss well to coat everything in the dressing. Serve!

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Nutrition