Apple, Red Quinoa, Walnut & Feta Salad - Bakemas Day 5

Just because it’s December doesn’t mean you can go crazy, actually it kind of does but the one thing I’ve been craving recently is quinoa, well, that and chocolate but that’s a given.

So this recipe was actually originally planned for autumn but well, I had a couple of crazy months but I couldn’t not make this and I guess we could all use a little green food in a month that involves a lot of mince pies and thoughts of “eh it’s Christmas, I’ll treat myself”. I also kind of want to start the New Year with all new recipe ideas (mostly), I very frequently come up with ideas shelve them for whatever reason and then they just sit scribbled on random bits of paper, in notebooks and random text notes on my phone (can you tell my organisation skills are pro level), next year I should probably remove that imaginary shelf from the wall so I can’t put the ideas on it anymore!
So this salad...

Apples in a salad have always been a favourite of mine and with this salad it honestly doesn’t matter what apples you use. I used apples we had left from our tree but any apples will work it just depends on your apple preference and your mood on the day but a granny smith would be delicious with this, I am a little bias though; I love a good granny smith. The dressing makes this salad, okay so you do sort of feel like your diving into a bowl of autumny goodness when you eat this but the mustard and orange flavours from the dressing mix so well with the apples and feta and if you’re a mustard lover being a little generous with the amount you add doesn’t hurt at all.
You will need
85g/½ cup of red quinoa
1 eating apple
4 spring onions
A few handfuls of spinach
A handful of walnuts
Feta

For the dressing
2 tbsp rapeseed oil
1 tbsp honey
1 tbsp white wine vinegar
¾ tbsp Dijon mustard
zest ½ an orange

Cook the quinoa and set aside to rest. While the qunioa is resting combine all the ingredients for the dressing and slice the apples and spring onions. In a big bowl place the cooked qunioa, apple slices, spring onions, spinach and walnuts. Add the dressing and toss until the dressing is covering everything. Serve into bowls and top with feta. Serves 2-3