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Quinoa Salad with Apples, Almonds and Dried Cranberries
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Brief Description
Quinoa is tossed with toasted almonds, chopped apples and cranberries in a red wine Dijon mustard sauce and served over lettuce.
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Main Ingredient
quinoa
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Category: Salads
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Cuisine: Mediterranean
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Prep Time: 30 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
Vegetarian Gluten-Free Dairy-Free Low-Fat Low-Cholesterol Paleo
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Notes:
Per serving: 286 cal, 13 g fat, 0 mg chol, 5 g fiber, 6 g pro, 40 g carb, 426 mg sod.
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Posted By: cookingmama
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Posted On: Dec 02, 2015
Number of Servings:
Ingredients:
- 2 - crisp apples cored, 1/2-inch diced
- 2 tablespoons - lemon juice
- 1 cups - red or white quinoa rinsed well
- 1/2 cups - sliced almonds
- 1 tablespoons - red wine vinegar
- 1 teaspoons - Dijon mustard
- 3 tablespoons - olive oil
- 3/4 cups - dried cranberries
- 2 - scallions white and light green parts, thinly sliced
- - Large lettuce leaves for serving
- - salt and pepper
Directions:
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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