Recipe Detail

Quinoa Salad with Apples, Almonds and Dried Cranberries

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  1. 2 - crisp apples cored, 1/2-inch diced
  2. 2 tablespoons - lemon juice
  3. 1 cups - red or white quinoa rinsed well
  4. 1/2 cups - sliced almonds
  5. 1 tablespoons - red wine vinegar
  6. 1 teaspoons - Dijon mustard
  7. 3 tablespoons - olive oil
  8. 3/4 cups - dried cranberries
  9. 2 - scallions white and light green parts, thinly sliced
  10. - Large lettuce leaves for serving
  11. - salt and pepper


1. Preheat oven to 350 degrees F. Toss apples with lemon juice and set aside.

2. Mix quinoa, 1/4 teaspoon 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.

3. Meanwhile, spread almonds on a baking sheet. Toast until golden, 7-10 minutes, shaking pan once. Transfer to a plate to cool.

4. In a large bowl, whisk together vinegar and mustard. Gradually add olive oil, whisking, until emulsified or combined well. Season with a little salt and pepper.

5. Drain apples, if necessary, and add to bowl with mixture. Add quinoa, almonds, cranberries and scallions. Gently toss; season with additional salt and pepper, if desired. Serve salad on lettuce leaves.


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