Apples and grapes give this salad a wholesome dose of antioxidant energy. Mix with quinoa, contemporary mint, roasted almonds and lemon juice for an awesome mixture of flavors.
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1 cup quinoa (purple, golden, or blended) 1 cup purple grapes, halved ½ cup roasted, unsalted almonds, chopped 2 scallions (white and lightweight inexperienced elements), sliced 1 apple, resembling Granny Smith, lower into ½-inch items ¼ cup contemporary mint leaves, torn 2 tablespoons contemporary lemon juice 2 tablespoons further virgin olive oil ½ teaspoon honey ¼ teaspoon kosher salt ¼ teaspoon freshly floor black pepper
In a small saucepan, convey 2 cups of water to a boil over medium-high warmth.
Stir within the quinoa. Cut back the warmth to low and canopy tightly.
Cook dinner till quinoa is tender and the water is absorbed, 12 to 15 minutes.
Take away from warmth and fluff with a fork. Let stand, lined, for five minutes extra. Let cool.
In a big bowl, mix the grapes, almonds, scallions, apple, mint, and quinoa.
In a small bowl, whisk collectively the lemon juice, oil, honey, salt, and pepper.
Pour over the salad and toss to mix.
Energy 224 Complete fats 13g Saturated fats 1.5g Protein 5g Carbohydrate 24g Dietary fiber 4g Sugar 11g Added sugar 1g Ldl cholesterol 0mg Sodium 154mg Recipe developed by cookbook writer Sara Quessenberry for Cleveland Clinic Wellness