Best 4 Quinoa Salad With Apples And Almonds Recipes

Indulge in a symphony of flavors with our exquisite quinoa salad, a culinary masterpiece that combines the nutty goodness of quinoa, the crisp sweetness of apples, and the crunchy delight of almonds. This tantalizing salad offers a perfect balance of textures and flavors, making it a delightful addition to any picnic, potluck, or lunch spread.

Accompanying this star recipe are two equally enticing variations: a refreshing quinoa salad with cucumber, mint, and feta cheese, and a hearty quinoa salad with black beans, corn, and avocado. These vibrant salads promise a burst of freshness, a pop of color, and a satisfying blend of ingredients that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA APPLE SALAD

Quinoa Apple Salad image

This delicious, healthy, and fruity Apple Quinoa Salad recipe makes a great lunch or side salad alongside your favorite main dish.

Provided by Jordan

Categories Side Dish

Time 20m

Number Of Ingredients 15

Ingredients

1 1/2 cups vegetable broth
3/4 cup tricolor quinoa, (rinsed)
1/2 cup dried cranberries
1 gala apple, (diced into 1/4 inch cubes)
1/4 cup celery, (diced into 1/4 inch cubes)
1/4 cup fresh parsley, (chopped)
1/4 cup candied walnuts
3 tablespoons extra virgin olive oil
1 teaspoon maple syrup
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
1 garlic clove, (minced)
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Bring the vegetable broth and rinsed quinoa to a boil in a medium-sized saucepan. Add the cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork. Transfer to a large salad bowl.
While the quinoa is cooking, whisk together the olive oil, maple syrup, dijon mustard, apple cider vinegar, minced garlic, ground allspice, salt, and pepper.
In the bowl with the quinoa, mix in the maple dijon vinaigrette. Then mix in the diced apple, celery, parsley, and candied walnuts. Serve hot, room temperature, or cold. I love to serve it with Air Fryer Tofu or Air Fryer Chicken!

Nutrition Facts : Calories 155 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 231 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving

QUINOA SALAD

Quinoa Salad image

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

Steps:

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams

QUINOA-ALMOND SALAD

Quinoa-Almond Salad image

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

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water
1/2 teaspoon salt
1/2 cup coarsely shredded carrot (about 1 small)
1/4 cup sliced almonds, toasted*
1/4 cup dried cherries or cranberries
2 tablespoons chopped fresh parsley
2 tablespoons canola or soybean oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
Dash of pepper

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

HEARTY QUINOA WITH SAUTEED APPLES AND ALMONDS

Hearty Quinoa With Sauteed Apples and Almonds image

They suggest using a little curry powder to replace the cinnamon, i will be using both. Serve with chicken or pork Cooking light October : calories 258, fat 7.4 (sat 0.8), carb 42.4

Provided by MarraMamba

Categories Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup quinoa, uncooked
2 teaspoons olive oil, divided
3/4 cup onion, chopped
3/4 cup carrot, finely diced
1 garlic clove, minced
2 cups low-sodium low-fat vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups granny smith apples, finely diced
3 tablespoons slivered almonds, toasted
pepper

Steps:

Place quinoa in a fine sieve, place sieve in a large bowl. cover with water, using your hands, rub grains together for 30 secons. Rinse and drain. Repeat procedure twice. Drain well.
Heat 1 tsp olive oil in saucepan over medium high. Add onion, carrot and garlic. Sautee 5 minutes until tender and carrot starts to brown. Stir in broth, quinoa, salt and cinammon. Bring to a boil. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Remove from heat. Fluff with a fork, keep warm.
Heat remaining 1 tsp oil in a nonstick skillet over med high. Add apple to pan, saute 6 or 7 minutes until begins to brown. Add apple, almonds and pepper to quinoa, tossing to combine.

Tips:

Use a variety of quinoa. There are many different types of quinoa available, each with its own unique flavor and texture. Experiment with different types to find the one you like best.
Rinse the quinoa thoroughly before cooking. This will help to remove any bitter saponins that may be present.
Cook the quinoa according to the package directions. Quinoa is typically cooked in a 2:1 ratio of water to quinoa.
Let the quinoa cool before adding other ingredients. This will help to prevent the salad from becoming watery.
Use a variety of toppings. The toppings you use for your quinoa salad can really make a difference in the flavor and texture. Try using a variety of nuts, seeds, fruits, and vegetables.
Dress the salad lightly. A little bit of dressing goes a long way in a quinoa salad. Too much dressing can make the salad soggy.
Serve the salad immediately or store it in the refrigerator for later. Quinoa salad is best served fresh, but it can also be stored in the refrigerator for up to 3 days.

Conclusion:

Quinoa salad is a delicious, healthy, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover quinoa, and it's also a great option for meal prep. With so many different variations to choose from, there's sure to be a quinoa salad recipe that everyone will love.