Life is full of twists and turns and changes lately. Were adapting to having my husband home full-time while he ends one job and begins another.
Last night’s unexpected turn of events may cause our family to go through another change again. A business venture we were pursuing may require re-evaluation. Life is never just stationary, but always full of unexpected paths. I am excited and nervous to see where it may take our family now.
Just like life, I love the change and adaptation the flavors of fall take on as the season deepens from warm to cold. (I just wish it didn’t have to get soooo cold). This is one of those perfect meals. Serve it warm or eat it cold the next day at lunch. It’s absolutely perfect!
Almond Apple & Basil Quinoa Salad
1 cup cooked and cooled quinoa (for cooking directions, click here)
1/2 cup toasted almond slices
1 large red apple, peeled, cored and sliced into small bite sized pieces
1/4 cup unsweetened dried cranberries
3 tbsp feta cheese
1-2 tbsp dried or fresh basil
For the vinaigrette:
1/2 cup balsamic vinaigrette
1/4 cup honey
In a small bowl, whisk together the balsamic and honey. Set aside for later use.
In a large bowl, toss together the quinoa and remaining ingredients until blended well. Pour the dressing over the salad and toss to coat.