Quinoa Salad with Apples, Almonds and Dried Cranberries Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Quinoa is tossed with toasted almonds, chopped apples and cranberries in a red wine Dijon mustard sauce and served over lettuce.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Mediterranean

    Prep Time: 30 min
    Cook Time: 15 min


    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 On:

    December 2, 2015

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