Easy Almond Apple Quinoa Salad

Easy Almond Apple Quinoa Salad

 

 

 

 

 

A delicious chilled quinoa and spinach salad with a tangy delicious raspberry vinaigrette.

 

Ingredients

·         1/2 cup quinoa

·         1 cup chicken broth vegetable broth, or water will work

·         1/3 cup sliced almonds

·         2 tablespoons sunflower seeds

·         3 cups (~2.5 ounces) fresh spinach

·         1/3 cup dried cranberries

·         1 Granny Smith apple or favorite variety of apple

·         1 teaspoon lemon juice

·         Optional: handful of feta cheese

Dressing

·         Store-bought Raspberry Walnut Vinaigrette OR Recipe below:

·         1/4 cup olive oil

·         1/4 cup raspberry wine vinegar

·         1-2 tablespoons white sugar

·         2 tablespoons seedless raspberry jam

·         2 teaspoons dijon mustard

·         1/4 teaspoon onion powder

·         1 teaspoon poppy seeds

·         Salt and pepper optional

 

Instructions

1.  Rinse your quinoa in a fine mesh sieve to remove the bitter saponin coating.

2.  In a small pot combine the quinoa and chicken broth, vegetable broth, or water. I always use chicken broth with the quinoa, but if you are vegetarian the other two will work great.

3.  Follow package directions to cook the quinoa.

4.  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 (don't want it too hot or they will burn). Stir the nuts and seeds every 15 seconds for about 1-2 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!

5.  ……………………………………………………

6.  …………………………………………………………………….

Full instructions: Click here