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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Components
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
Instructions
- 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.
Dietary info
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
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