Goodness gracious hallelujah!!! This salad is a game changer in my life. Made myself the whole damn recipe on a Sunday and eat it all week!! I love it!!! I just add protein to the salad daily and a bit of Feta and end up scraping for the last tiny bit of quinoa!!
INGREDIENTS
- 1/2 cup quinoa
- 1 cup chicken broth, vegetable broth, or water
- 1/3 cup sliced almonds
- 2 tablespoons sunflower seeds
- 3 cups (~2.5 ounces) fresh spinach
- 1/3 cup dried cranberries
- 1 Granny Smith (or favorite variety) apple
- 1 teaspoon lemon juice
- Optional: handful of feta cheese
INSTRUCTIONS
- Rinse your quinoa in a fine mesh sieve to remove the bitter saponin coating.
- In a small pot combine the quinoa and chicken broth, vegetable broth, or water. I always use chicken broth with the quinoa, but if you are vegetarian the other two will work great.
- Follow package directions to cook the quinoa.
- Meanwhile, add the sliced almonds and sunflower seeds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat (don't want it too hot or they will burn). Stir the nuts and seeds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good. Watch these carefully as they can go from perfectly toasted to burned quickly!
- Chop up the apple (peel if desired, I like to leave it on) and toss it with the lemon juice.
- Remove the quinoa and allow to completely cool (I put it in the fridge).
- Mix together the spinach, dried cranberries, chopped apple, and completely cooled quinoa.
- Toss with dressing (Raspberry Walnut Vinaigrette is recommended, or whatever the heck you want) or leave it off and put it on as you eat it :)
Recipe from: http://www.chelseasmessyapron.com/easy-almond-apple-quinoa-salad/
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