This November, we’re going to show you how you can achieve great taste with fall's favorite tart fruit: cranberries. This content was created in partnership with Food52.
This is it. This is the one. This is the quinoa dish that will refresh your idea of what a quinoa salad can be. With this recipe, it’ll go from brown-bag lunch stalwart to something worthy of a dinner party. So pick up some quinoa and get to the farmers market — here’s how to make your new favorite salad.
Toss the fennel and shallots you found at the market with olive oil and a big pinch of salt, and lay it all out on a parchment-lined baking sheet. Roast for about 30 minutes, or until soft and caramelized at the edges.
Then cook the quinoa. While it’s bubbling away on the stove, prep the rest your salad ingredients. Practice your knife skills on the parsley; then the green onions; then the cranberries; then the apple.
Combine everything -- including your cooked quinoa and the roasted vegetables -- into one big bowl, and drizzle everything with olive oil, salt, pepper, and a healthy squeeze of lemon juice. The secret? Letting the salad sit for at least 20 minutes before serving; this will give all of the ingredients a chance to settle into their flavors. Then pack it up for lunch, or bring it to the dinner table -- and prepare for compliments.
Live.Love.Lux Tip: When using your Electrolux Induction Cooktop, cooking temperatures are more responsive than with gas or electric —so you can instantly adjust the heat to bring your quinoa from a boil to a delicate simmer.