Quinoa, Apple and Almond Salad with Honey Lemon Mint Vinaigrette

This Quinoa, Apple and Almond Salad with Honey Lemon Mint Vinaigrette makes a delicious, healthy lunch or side dish that the entire family will love.

Quinoa, Apple & Almond Salad with Honey Lemon Mint Vinaigrette

Could I have possibly eaten more junk food over the holidays?  I don’t think so. I’m guessing I’m not alone here, right? What can I say, the holidays are a time for splurging. We always visit Jeff’s family in Tucson, Arizona where the Mexican food in plentiful and my sister-in-law’s dinners are not to be missed.

This is mildly embarrassing since less than a month ago I was all “I’m on Weight Watchers, blah blah blah.” But you know what? Who cares, it’s fine. I had some fun and now it’s time to get back on track in the New Year. So here’s one of my absolute favorite quinoa recipes: Quinoa, Apple and Almond Salad with Honey Lemon Mint Vinaigrette. The granny smith apples are tart, the almonds add an earthy crunch, the honey provides just the right amount of sweet and the mint is, well, awesome. I know you’ll love this salad just as much as I do.

quinoa-apple-almond-salad
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Quinoa, Apple and Almond Salad with Honey Lemon Mint Vinaigrette

5 from 1 vote
This Quinoa, Apple and Almond Salad with Honey Lemon Mint Vinaigrette makes a delicious, healthy lunch or side dish that the entire family will love.
Course Main Course, Salad, Side Dish
Cuisine American, Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 -4 Servings
Calories 800
Author Jennifer Farley

Ingredients

  • 3 cups quinoa, cooked
  • ¼ cup scallions, sliced thin
  • 1 granny smith apple, diced
  • ½ cup dried cranberries
  • ¼ cup almonds, toasted, rough chopped

Honey lemon mint vinaigrette:

  • 3 tablespoons honey,
  • 2 tablespoons fresh mint
  • ¼ cup lemon juice
  • 3 tablespoons warm water
  • ¼ cup extra virgin olive oil
  • kosher salt and ground black pepper to taste

Instructions

  • In a small mixing bowl or blender, whisk together the honey, lemon juice, olive oil, mint, and warm water. Season to taste with salt and pepper.
  • Combine cooked quinoa with apples, toasted almonds, scallions and dried cranberries.
  • About 30 minutes before serving drizzle with ½ cup prepared vinaigrette and toss to combine. Serve cold or at room temperature.

Nutrition

Calories: 800kcal | Carbohydrates: 120g | Protein: 27g | Fat: 30g | Saturated Fat: 4g | Sodium: 13mg | Potassium: 1168mg | Fiber: 16g | Sugar: 37g | Vitamin A: 5.6% | Vitamin C: 16.1% | Calcium: 12.9% | Iron: 49.3%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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