Quinoa and Almond Salad
This Quinoa Almond Salad brings together nutritious ingredients, drizzled with a fresh raspberry vinaigrette, perfect for a healthy meal.
Equipment
- Small blender
- Medium pan
Ingredients
- ½ cup quinoa tri-colored or plain
- 1 cup chicken broth vegetable broth or water also work
- ⅓ cup sliced almonds toasted
- 2 tablespoons shelled sunflower seeds
- 4 cups fresh baby spinach coarsely chopped
- ⅓ cup dried cranberries
- 1 Granny Smith apple or Fuji
- 1 teaspoon lemon juice
- 1 ripe avocado optional
- Feta cheese optional, add to personal preference
Dressing
- Raspberry Walnut Vinaigrette store-bought or recipe below
- 3 tablespoons red wine vinegar
- 3 tablespoons granulated sugar
- ½ cup fresh raspberries
- ½ teaspoon Dijon-style mustard
- ½ teaspoon salt
- ½ cup olive oil
- 1 teaspoon poppy seeds
Instructions
- Prepare quinoa by rinsing it under cold water. Combine quinoa and water (or broth) in a pot. Bring to a boil, reduce heat, cover, and simmer for 10–15 minutes. Fluff and refrigerate to chill.
- Prepare the dressing by blending red wine vinegar, sugar, raspberries, mustard, and salt until smooth. Slowly add oil and blend until emulsified. Chill in the fridge.
- Toast almonds and sunflower seeds in a dry pan on medium-high heat for about 1–3 minutes until slightly darkened.
- Chop or slice the apple and avocado if using. Toss with lemon juice.
- Combine spinach with cooled quinoa, apple, avocado, and cranberries in a bowl. Add toasted almonds and sunflower seeds.
- Dress the salad with the prepared dressing just before serving and enjoy.
Notes
Only dress the salad that will be consumed the same day. Store leftover salad and dressing separately. Apples and avocado will brown if cut in advance.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 46.1gProtein: 7.1gFat: 20.4gSodium: 162.1mgFiber: 5.9gSugar: 23.5g
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