Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Toss quinoa with diced apples, toasted almonds, and dried cranberries and serve with a large lettuce leaf. 

Recipe by MyRecipes October 2015


Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary

15 mins
45 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Toss apples with lemon juice.

  • Mix quinoa, 1/4 tsp. 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.

  • Spread almonds on a baking sheet. Toast until golden, 7 to 10 minutes, shaking pan once. Transfer to a plate to cool. In a bowl, whisk vinegar and mustard. Gradually add olive oil, whisking, until emulsified. Season with salt and pepper.

  • Drain apples, if necessary, and add to bowl. Add quinoa, almonds, cranberries and scallions. Gently toss; season with additional salt and pepper, if desired. Serve salad on lettuce leaves.

Nutrition Facts

286 calories; fat 13g; saturated fat 2g; protein 6g; carbohydrates 40g; fiber 5g; sodium 426mg.