Waldorf Quinoa Pilaf

Waldorf Quinoa Pilaf

Serves 4-6

1 Cup Quinoa
1 Bunch Kale
1 Bunch Parsley
1/2 Bunch Mint
1/2 Cup toasted and crushed walnuts
2 Apples
4 Celery Stalks
Feta Cheese (optional)

For the dressing:

1/4 Cup Braggs Apple Cider Vinegar
1 Cup Olive Oil
juice of 1 lemon
1 T Dijon Mustard
2 cloves garlic
1 t honey
salt to taste

  1. Cook the Quinoa in lightly salted water
  2. While the Quinoa is cooking (takes about 15 mins) prep your vegetables.
  3. Roll the Kale up like a bundle and run your knife through it like you are shaving. You want thin ribbons of kale so they are easy to eat and digest!
  4. Dice the apple (use the skin! FIBER!) and celery.
  5. Chop up the parsley and mint.


  1. Use a blender or hand mixer if you have, otherwise you can mix in a bowl with a whisk, just make sure to mince the garlic first.
  2. Combine vinegar, honey, mustard, lemon juice, garlic, salt then slowly pour in oil and emulsify. It should "hug" a spoon, so if the consistency is watery, add a bit more oil.
  3. When the Quinoa is done, put it into a bowl and add the kale. This will slightly cook it and make it more tender. If you are going to eat it right away, add the celery and apple, otherwise, wait until it's cooled.
  4. Then mix everything in, including the dressing (you don't have to use it all, just to your liking) And don't forget to season with salt!. Save some walnuts, a little parsley, and the feta cheese, to garnish with.


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