Best 6 Quinoa Salad With Apples And Almonds Recipes

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If you're looking for a delicious and healthy side dish or a light meal, quinoa salad with apples and almonds is a great option. This salad is packed with flavor and nutrients, and it's easy to make. With its vibrant colors and textures, this salad is sure to be a hit at your next potluck or gathering.

Here are our top 6 tried and tested recipes!

QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO



Quinoa Salad With Chicken, Almonds and Avocado image

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad -tasty warm, at room temperature or cold - is a great way to use up leftover or rotisserie chicken. It's perfectly satisfying without the chicken, too, if you're vegetarian.

Provided by Genevieve Ko

Categories     grains and rice, salads and dressings, appetizer, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups tricolor quinoa (12 ounces), rinsed well and drained
1/4 cup finely diced shallot or onion
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and black pepper
2 cups leftover chicken meat, torn from a rotisserie bird
3/4 cup dried cranberries
2 cups fresh flat-leaf parsley, chopped
1/2 cup roasted salted almonds, chopped
1 avocado, pitted, peeled and thinly sliced

Steps:

  • Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
  • Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
  • Divide the salad among dishes and top with the chopped almonds and avocado.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 23 grams, Carbohydrate 57 grams, Fat 29 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 563 milligrams, Sugar 11 grams, TransFat 0 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

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

QUINOA-AND-APPLE SALAD WITH CURRY DRESSING



Quinoa-and-Apple Salad with Curry Dressing image

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

1/4 cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

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

QUINOA SALAD WITH DRIED FRUIT AND NUTS



Quinoa Salad with Dried Fruit and Nuts image

This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.

Provided by NATALIE17

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 10

Number Of Ingredients 13

1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Steps:

  • Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g

QUINOA SALAD WITH TOASTED ALMONDS



Quinoa Salad with Toasted Almonds image

Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Yield Makes 2 Servings

Number Of Ingredients 12

1/4 cup slivered almonds
1/2 cup (3 ounces) quinoa
4 teaspoons olive oil
1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 teaspoon red-pepper flakes
1 teaspoon chopped fresh thyme, plus more for garnish (optional)
1/4 teaspoon coarse salt
1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
1 large celery stalk, diced
1 lime, halved

Steps:

  • Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
  • In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
  • Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
  • Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into 2 containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

Nutrition Facts : Calories 368 g

QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES



Quinoa Salad with Mint, Almonds and Cranberries image

Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

Provided by ConnorsTasteBuds

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

2 cups chicken broth
1 cup quinoa
3 tablespoons olive oil
½ cup coarsely chopped mint leaves
½ cup dry-roasted almonds, unsalted
½ cup dried cranberries
1 cup coarsely chopped kale
½ cup sliced carrots
½ cup sliced celery
1 scallion, thinly sliced
18 grape tomatoes, halved
1 lemon, juiced
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

  • Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
  • Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g

Tips:

  • Choose the right quinoa: For this salad, white quinoa is a good option, as it cooks quickly and has a mild flavor. You can also use red quinoa, which has a slightly nutty flavor, or black quinoa, which is a bit more chewy.
  • Cook the quinoa properly: Be sure to rinse the quinoa thoroughly before cooking to remove any bitter saponins. Then, cook the quinoa according to the package directions. Generally, you'll want to use a ratio of 1 cup quinoa to 2 cups water.
  • Use fresh, crisp apples: Granny Smith apples are a classic choice for this salad, as they hold their shape well and have a tart flavor. Other good options include Honeycrisp, Braeburn, or Fuji apples.
  • Roast the almonds: Toasting the almonds brings out their flavor and makes them more crunchy. You can toast them in a toaster oven or in a skillet over medium heat until they're golden brown.
  • Use a light dressing: A simple vinaigrette dressing is all you need for this salad. Use a good-quality olive oil and apple cider vinegar, and season to taste with salt and pepper.
  • Serve the salad cold: This salad is best served cold, so be sure to chill it for at least 30 minutes before serving.

Conclusion:

This quinoa salad with apples and almonds is a delicious and healthy side dish that's perfect for potlucks, picnics, or everyday meals. It's packed with protein, fiber, and vitamins, and it's also a good source of antioxidants. Plus, it's easy to make and can be customized to your liking. So next time you're looking for a healthy and flavorful salad, give this one a try.

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