Quinoa Salad with Hazelnuts, Apple and Dried Cranberries

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Quinoa, in a new season's couture.

WHO: Darksideofthespoon is a an ex-pastry chef married to a chef -- needless to say, her family is well-fed. They live in snowy Canada.

WHAT: Autumn's nutty, herby answer to quinoa salad.

HOW: Cook your onion and celery until just-soft, then toss with your quinoa, cranberries, apple, lemon, hazelnut oil, and toasted hazelnuts.

WHY WE LOVE IT: We love how thoughtful darksideofthespoon's quinoa salad is: from the just-cooking-through of the onion and celery, to the skinning of the hazelnuts, to the hazelnut oil finish. This might be the perfect brown bag lunch -- or side dish at an elegant autumn dinner party.

Quinoa Salad wit Hazelnuts, Apple and Dried Cranberries by darksideofthespoon

Serves 4

1 cup quinoa, rinsed well
1 1/2 cup water, for quinoa
1 tablespoon of olive oil
1 small onion, finely diced
2 stalks of celery, finely diced
1 cup hazelnuts, toasted, de-skinned and chopped
1 bunch (about 5 to 6) green onions, chopped (green parts only)
1/2 cup dried cranberries, chopped
1 bunch flat leaf parsley, thoroughly rinsed and chopped
1 gala apple (really, any kind of apple will do)
1 large lemon, juiced
Generous drizzle of any kind of oil (I like hazelnut)
Fine sea salt and freshly ground black pepper to taste

See the full recipe (and save and print it) here.

Photos by Ryan Dausch