Quinoa Apple Salad: A Delightful Fusion of Flavors and Textures
Quinoa, a grain that offers a nutty flavor and a plethora of health benefits, takes center stage in this refreshing and vibrant salad. Perfectly cooked quinoa is combined with crisp and juicy apples, providing a tantalizing contrast in textures. Sweet dried cranberries add a burst of tartness and chewiness, while crumbled feta cheese contributes a delightful salty tang. Topped with a tangy dressing made with Dijon mustard, honey, apple cider vinegar, and olive oil, this salad is a delightful symphony of flavors that will tantalize your taste buds. It's a perfect side dish for grilled chicken, fish, or roasted vegetables, or it can be enjoyed as a light and satisfying main course.
In addition to the main quinoa apple salad recipe, the article also includes variations that cater to different dietary preferences and flavor profiles. For those who prefer a vegan option, the feta cheese can be replaced with crumbled tofu or nutritional yeast. For a sweeter and more substantial salad, roasted butternut squash or sweet potatoes can be added to the mix. Additionally, the dressing can be adjusted to suit your taste preferences, with options for a spicier or sweeter version provided. With its versatility and deliciousness, this quinoa apple salad is a must-try for anyone looking for a healthy and flavorful dish that's perfect for any occasion.
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
APPLE QUINOA SALAD WITH CURRY DRESSING
Make and share this Apple Quinoa Salad With Curry Dressing recipe from Food.com.
Provided by dicentra
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast almonds until fragrant in a 375º F oven for about seven minutes.
- Rinse quinoa thoroughly in a fine sieve and drain. Bring 2 cups of water to a boil in a medium saucepan.
- Add quinoa, return to boil, stir, cover and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool.
- For the dressing, whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl.
- Season with pepper. Whisking constantly, add olive oil in a slow, steady stream and whisk until emulsified. Add quinoa, currants, apple and nuts and toss well.
QUINOA AND APPLE SALAD WITH CURRY DRESSING
Steps:
- Preheat the oven to 375°F. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop the nuts.
- Rinse the quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa; return to a boil. Stir the quinoa, cover, and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.
- Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified. Add the quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
- Fit to eat recipe
- (Per serving)
- Calories: 304
- Fat: 14g
- Cholesterol: 0mg
- Carbohydrate: 38g
- Sodium: 154mg
- Protein: 8g
- Fiber: 5g
QUINOA, ROASTED EGGPLANT AND APPLE SALAD WITH CUMIN VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
- Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
- For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
- Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
- Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
- Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.
CRANBERRY APPLE PECAN QUINOA SALAD
A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!
Provided by jrsolger
Categories Salad Grains Quinoa Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
- Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 35.7 g, Cholesterol 5.9 mg, Fat 23.4 g, Fiber 5.1 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 197.7 mg, Sugar 11.6 g
QUINOA-APPLE SALAD
Make and share this Quinoa-Apple Salad recipe from Food.com.
Provided by Diana Adcock
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pour the quinoa into a fine strainer and rinse it well under cold water.
- In a 2 quart saucepan combine the quinoa and 2 cups of water.
- Bring to a boil over high heat, reduce heat to low and cover, simmering for 15 minutes.
- Remove from heat.
- In a wide shallow bowl combine vinegar, apple juice concentrate, allspice, pepper and garlic.
- Add the quinoa and stir occasionally until cooled, around 10 minutes.
- Core the apple and chop it into 1/4 inch cubes.
- Mix the apple, carrot, onion and mint with the quinoa mixture.
- Line a serving platter with the lettuce and mount the quinoa salad on top.
QUINOA APPLE AND BLUEBERRY SALAD
This is a recipe I found online, although I modified it slightly. VERY HEALTHY as it includes some of the world's healthiest foods--quinoa, apples, blueberries, walnuts, yogurt. Good for a side dish or for breakfast or whatever.
Provided by kimberlyangelldalton
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Dump quinoa and water into a pot and heat to boiling, then move heat to low, cover, and let sit for 15-20 minutes. Quinoa should be white, translucent, and soft. (Or cook it in a rice cooker the same way you'd cook rice.).
- Dice the apples and walnuts.
- Toss all ingredients in a large bowl and mix until even.
- Can serve immediately; however, I prefer it chilled.
Nutrition Facts : Calories 180.4, Fat 6.2, SaturatedFat 0.7, Cholesterol 0.6, Sodium 27.2, Carbohydrate 26.7, Fiber 3.5, Sugar 9.9, Protein 6.1
Tips:
- For the best quinoa, rinse it thoroughly before cooking to remove any bitterness.
- Cook the quinoa according to the package instructions, being careful not to overcook it.
- While the quinoa is cooking, prepare the other ingredients for the salad.
- Use a sharp knife to dice the apples and celery.
- If you are using walnuts, toast them in a dry skillet over medium heat until they are fragrant and golden brown.
- To make the dressing, whisk together the olive oil, vinegar, honey, salt, and pepper in a small bowl.
- Once the quinoa is cooked and cooled, add it to a large bowl along with the apples, celery, walnuts, and raisins.
- Pour the dressing over the salad and toss to coat.
- Serve the salad immediately or chill it for later.
Conclusion:
This quinoa apple salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The quinoa provides a hearty base for the salad, while the apples, celery, walnuts, and raisins add sweetness, crunch, and flavor. The dressing is light and tangy, and it perfectly complements the other ingredients. This salad is a great way to get your daily dose of fruits, vegetables, and whole grains.
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