Apple, Almond Mint Quinoa Salad Recipe

This salad is easy to adapt per seasons, incorporating whichever fresh produce is available in your area. I personally love this combination, combining fresh apples with toasted almonds, crunchy quinoa, micro greens and creamy goat cheese. It is citrusy, fresh and healthy.

Serve this salad as your first course at dinner alongside halibut and green beans.  Because of the volume of this salad, it works perfectly for lunch as well.

 ingredients, Apple, Almond Mint Quinoa Salad Recipe, The Fruit Company, Salad Recipe, Cold Salad, Quinoa

Apple, Almond + Mint Quinoa Salad
serves 4

QUINOA
1 teaspoon olive oil
1 cup mixed variety quinoa (or ½ cup white quinoa + ½ cup black quinoa)
¼ teaspoon sea salt
2 cups water

SALAD
4 tablespoons olive oil
pinch of sea salt and freshly ground pepper
1 lemon, juiced
2 apples, cored and diced (gala, fuji, pink lady or mountain rose)
4 tablespoons finely chopped mint (or parsley)
½ cup sliced almonds, toasted
4 ounces micro greens
2 ounces creamy goat cheese

Rinse quinoa using a fine mesh strainer. In a medium sauce pan, warm up the olive oil over medium heat. Add 1 cup of quinoa and toast for 1 minute. Slowly stir in the water and sea salt. Bring to a boil. Cover and reduce heat to simmer. Continue to simmer for 15 minutes. After 15 minutes, turn off the heat and let the quinoa rest with the lid on for 5 minutes. Fluff with a fork and set aside to cool.
In a large bowl, add quinoa, apple, mint, almonds, lemon juice, olive oil, freshly ground pepper and sea salt. Toss to combine.
To serve, divide micro greens per plate. Place apple, almond and quinoa mixture over the micro greens and top with creamy goat cheese.

The Fruit Company® got its start in 1942 when Roy Webster began selling apples and pears from his orchards located in Hood River, Oregon. The area was perfect for growing fruit thanks to the volcanically enriched soil and glacial water from the nearby Mt. Hood. The fruit was exceptional. The company was passed down from father to son and today is owned and operated by Roy's Grandson Scott Webster.

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