Imagine a salad that's not just a side dish, but a culinary adventure that tantalizes your taste buds and nourishes your body. Our Quinoa Apple and Almond Salad with Honey Lemon Mint Vinaigrette is more than just a recipe – it's a symphony of flavors that will revolutionize your meal prep. Packed with protein-rich quinoa, crisp apples, crunchy almonds, and a zesty mint dressing, this dish is about to become your new obsession. Whether you're a health-conscious foodie or simply looking to elevate your lunch routine, this recipe promises to be a game-changer that will leave you craving more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 apple, diced
- 1/2 cup almonds, sliced
- 1/4 cup fresh mint, chopped
- 2 tablespoons honey
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Add a pinch of salt for flavor.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- While the quinoa is cooking, prepare the vinaigrette. In a small bowl, whisk together the honey, lemon juice, and a pinch of salt and pepper. Adjust the seasoning to taste. Set aside.
- Once the quinoa is cooked, remove it from the heat and let it sit, covered, for about 5 minutes. Then, fluff it with a fork and allow it to cool slightly.
- While the quinoa cools, prepare the other salad ingredients. Dice the apple into small cubes, ensuring to remove the core. If desired, you can leave the skin on for added texture and nutrients.
- In a large mixing bowl, combine the cooked quinoa, diced apple, sliced almonds, and chopped fresh mint. Gently toss everything together to mix well.
- Drizzle the honey lemon vinaigrette over the salad mixture. Toss the salad gently to ensure that the dressing evenly coats all the ingredients.
- Finally, taste the salad and adjust the seasoning with additional salt and pepper if needed. Serve the salad at room temperature or chilled, as preferred.
Tips
- Rinse Your Quinoa: Always rinse quinoa thoroughly to remove its natural coating (saponin) which can make it taste bitter. Use a fine-mesh strainer for best results.
- Fluff and Cool: After cooking, let the quinoa sit covered for 5 minutes, then fluff with a fork. This ensures a light, fluffy texture that's perfect for salads.
- Fresh is Best: Use a crisp, sweet apple like Honeycrisp or Gala for the best flavor and texture contrast.
- Toast Your Almonds: For an extra layer of flavor, lightly toast the sliced almonds in a dry pan before adding them to the salad.
- Vinaigrette Hack: Make the dressing ahead of time and store in the refrigerator. The flavors will meld and intensify, making your salad even more delicious.
- Customize Your Salad: Feel free to add additional ingredients like dried cranberries, goat cheese, or grilled chicken to make it a more substantial meal.
- Make-Ahead Friendly: This salad tastes even better the next day, making it perfect for meal prep and lunch boxes.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 10g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
