Preheat your oven to 325° F and toast
your hazelnuts for about 7-10 minutes.
Let them cool completely. You should
begin to hear their skins crackle while cooling;
this is a good sign!
Cook your quinoa.
Importantly, rinse it well!
Boil the water with a pinch of salt,
and add your rinsed quinoa.
Turn your heat down to medium-low and
let it cook for roughly 15 minutes, or until the
water is absorbed.
Fluff quinoa with a fork, and let it
cool in the fridge. Return to the cooled, toasted
Remove the skins.
Chop the hazelnuts up, leaving them in
Preheat a skillet with 1 Tbs. of oil
and soften your finely chopped onion and celery.
Season with a pinch of salt and pepper
Try not to brown them, ~ 5 to 7
minutes on medium - low heat will work.
Set aside in a large salad bowl.
Rinse your parsley well and chop it
Chop your dried cranberries and green
Add all of this to the onion and
Core and dice the apple.
Put your apple chunks in the bowl with
the other ingredients.
Squeeze the entire lemon over the
apple to season the salad and prevent the apple from
Add your quinoa and hazelnuts to the
Drizzle with the oil.
Add salt and pepper to taste.
Season with more lemon juice if you
Mix well and cool completely.
Allow the flavors to meld for 20
minutes before serving!