With summer over and fall upon us, it is easy to switch our eating habits from summer salads to cooler weather comfort foods. And, although I will never turn away a warm bowl of soup, my body is still craving a fresh green salad.
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.
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.
