Quinoa Salad With Apples And Almonds Recipes
QUINOA-AND-APPLE SALAD WITH CURRY DRESSING
As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
- Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
- Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
Nutrition Facts : Calories 304 g, Fat 14 g, Fiber 5 g, Protein 8 g, Sodium 154 g
CURRIED CITRUS QUINOA WITH RAISINS AND TOASTED ALMONDS
A refreshing and satisfying side dish. Also great for lunches! You may mix red quinoa with regular quinoa for a pretty color variation.
Provided by toastyfrenchy
Categories Salad Grains Quinoa Salad Recipes
Time 2h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring the quinoa, vegetable broth, and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
- While the quinoa is cooking, prepare the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, honey, and curry powder in a mixing bowl. Stir in the cooked quinoa, red onion, and raisins; season to taste with sea salt. Cover, and chill in the refrigerator several hours until cold.
- Stir in half of the toasted almonds immediately before serving. Sprinkle the remaining almonds over top to serve.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 34.7 g, Fat 10.4 g, Fiber 3.7 g, Protein 6.3 g, SaturatedFat 1.2 g, Sodium 112.7 mg, Sugar 10.7 g
QUINOA-ALMOND SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this nutty quinoa-almond salad recipe that's ready in less than an hour - perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.
- Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
- In small bowl, beat all vinaigrette ingredients with whisk.
- Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g
QUINOA SALAD WITH APPLE AND EDAMAME
Make and share this Quinoa Salad With Apple and Edamame recipe from Food.com.
Provided by mandagirl
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wisk together first 7 ingredients and put aside.
- Cook Quinoa according to package directions.
- Transfer to large bowl and allow to cool. (I speed this up by putting it in the refrigerator).
- Cook Edamame in boiling water for 4-5 minutes. Drain and rinse with cold water. Add to Quinoa in bowl.
- Add chopped apples, chopped celery and slivered almonds to bowl.
- Re-wisk liquid ingredients and add to Quinoa mixture. Stir well and refrigerate for at least 1 hour.
- Stir again before serving.
Nutrition Facts : Calories 341.2, Fat 16.5, SaturatedFat 1.9, Sodium 122, Carbohydrate 36.3, Fiber 6.4, Sugar 5.3, Protein 16
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4.4/5 (265)Category SaladsServings 4Total Time 1 hr
- Cook the quinoa according to the package instructions adding a little salt to the water. Once the quinoa is cooked let it cool to room temperature.
- While the quinoa cools add all of the vinaigrette ingredients to a small bowl or jar with a lid. Whisk or shake until combined.
- Once the quinoa has cooled pour it into a serving bowl along with the remaining salad ingredients. Season with salt and pepper. Pour the vinaigrette over the salad and stir everything together until combined. Taste for seasoning, then serve or refrigerate until ready to serve.
QUINOA SALAD WITH CHICKPEAS, ARUGULA, FETA AND ALMONDS ...
From greenvalleykitchen.com
Estimated Reading Time 3 mins
- Cook the quinoa as per the package instructions. Add 1 bouillon cube to the water before it begins to boil. When quinoa is done – drain if necessary and turn out onto a baking sheet to cool.
- Wash and dry arugula. Give arugula a rough chop so the leaves aren’t so difficult to eat. Add arugula to a large bowl.
CARROT SALAD WITH QUINOA AND ALMONDS | FEASTING AT HOME
From feastingathome.com
Estimated Reading Time 3 mins
- Place 1 cup rinsed quinoa in a medium pot with 1 ½ cups water and a pinch of salt. Bring to a boil, cover, simmer on low heat 12 minutes (or until water is gone). Turn heat off, let stand 5 minutes, then let cool uncovered.
- While the quinoa is cooking make the Raw Apple Cider Vinaigrette. Place all ingredients in a small bowl and whisk, or in a small jar, sealed with a lid and shaken.
- Place carrots, celery, scallions, cilantro, garlic and almonds in a large bowl. Toss with the vinaigrette and the cooled quinoa. Add more salt, pepper and vinegar to taste. Sprinkle in the cayenne and optional allspice.
QUINOA SALAD WITH SWEET POTATOES AND APPLES RECIPE - GRACE ...
From foodandwine.com
4/5 (1.2K)Total Time 1 hr 30 minsServings 10-12
- Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
- Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
- In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.
QUINOA AND ALMOND SALAD | CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Estimated Reading Time 9 mins
- QUINOA: Prepare the quinoa by rinsing it in cold water in a fine mesh sieve. This removes the bitter saponin coating. Combine the quinoa and water (or broth) in a small pot over high heat. Bring to a boil, add in a heaping 1/4 teaspoon salt (or salt to taste), reduce the heat to low, and cover the pot. Simmer for 10-15 minutes or until the liquid is absorbed. Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes. Fluff with a fork and then add 2-3 tablespoons of the prepared dressing (see next step). Toss and place in the fridge to chill until at room temperature.
- DRESSING: While the quinoa is cooking, prepare the dressing. In a small blender or food processor combine the red wine vinegar, sugar (See Note 1), raspberries, Dijon mustard, and salt. Blend or pulse until completely smooth. Slowly pour in the oil and blend just until emulsified. Do not over-blend. Transfer mixture to a mason jar and stir in the poppy seeds. Place the lid on the jar and allow dressing to chill in the fridge while preparing the other components of the salad. Re-shake to combine before dressing the salad.
- TOAST NUTS: Meanwhile, add the sliced almonds and sunflower seeds in a single layer to a completely dry skillet (don't add any oil) and place on medium high heat. Stir the nuts and seeds every 15 seconds for about 1-3 minutes or until the color slightly darkens and they start to smell good. Watch these carefully as they can go from perfectly toasted to burned quickly!
- APPLE and AVOCADO: If desired, peel the apple (we leave the peel on). Chop or thinly slice the apple. If using an avocado, remove the skin and thinly slice or chop. Toss both with the lemon juice.
KALE AND QUINOA SALAD WITH APPLES AND CINNAMON DRESSING ...
From ifoodreal.com
Estimated Reading Time 6 mins
- Cook quinoa as per package instructions or On Stovetop: Personally, I like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff, see tutorial here. This way quinoa comes out less mushy or make Instant Pot Quinoa.
- In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, garlic, cinnamon, salt and pepper. Set aside.
- In a small skillet toast walnuts on low-medium heat until lightly brown, about 3-4 minutes. Stir frequently and watch closely not to burn. Set aside.
- To a large salad bowl, add kale and 1/3 of dressing. Massage with your hands until kale has shrunk half in size.
APPLE, QUINOA, AND ALMOND KALE SALAD
From freshaprilflours.com
Servings 8Total Time 5 mins
- In a large bowl, combine quinoa, kale, feta cheese, apples, and almonds. Mix until thoroughly combined.
- Drizzle lemon juice and olive oil over the salad, toss to coat everything, then taste and add salt and pepper as needed. Salad can be served warm or cold. Leftovers stay fresh in an airtight container in the refrigerator, up to 4 days.
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From sweetpeasandsaffron.com
Estimated Reading Time 5 mins
- Vinaigrette- In a mason jar or salad dressing shaker, combine the apple cider vinegar, olive oil, honey, onion powder, dijon and poppyseeds. Shake until combined, then set aside.
- Toss together- In a large bowl combine the cooled quinoa, broccoli, dried cranberries, feta cheese and sliced almonds. Drizzle with the vinaigrette and toss everything up.
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From savorysimple.net
Estimated Reading Time 2 mins
- In a small mixing bowl or blender, whisk together the honey, lemon juice, olive oil, mint, and warm water. Season to taste with salt and pepper.
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QUINOA SALAD & APPLES, ALMONDS & DRIED CRANBERRIES RECIPE ...
From myrecipes.com
- Mix quinoa, 1/4 tsp. salt and 2 cups cold water in a pan. Cover; bring to a boil. Reduce heat to medium-low, cover and cook until most of water has been absorbed, about 15 minutes. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then turn out onto a baking sheet to cool for at least 10 minutes.
- Spread almonds on a baking sheet. Toast until golden, 7 to 10 minutes, shaking pan once. Transfer to a plate to cool. In a bowl, whisk vinegar and mustard. Gradually add olive oil, whisking, until emulsified. Season with salt and pepper.
- Drain apples, if necessary, and add to bowl. Add quinoa, almonds, cranberries and scallions. Gently toss; season with additional salt and pepper, if desired. Serve salad on lettuce leaves.
QUINOA SALAD WITH AVOCADO, ORANGE, AND TOASTED ALMONDS ...
From jamiegeller.com
- Combine quinoa, quarter teaspoon salt, and water in a large saucepan over medium-high heat and bring to a boil. Cover, reduce to a simmer, and let cook for 15 to 20 minutes until water is absorbed. Let sit, covered, for 5 minutes, then fluff with a fork and let cool.
- Meanwhile, preheat oven to 400°F. Place almonds in a single layer on a foil-lined baking sheet and roast at 400°F just until lightly browned and fragrant.
- To make the dressing, whisk together apple cider vinegar and honey in a medium bowl. Slowly drizzle in evoo while whisking. Then whisk in cilantro, mint, salt, and pepper to taste.
- Combine cooled quinoa with avocado, orange pieces, and dressing, top with toasted almonds, and serve! Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.
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