Archive for the 'Salads' Category

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Quinoa Salad with Apples, Fennel, Celery and roasted Almonds

This is a lovely fall salad, which reminds me a bit of “Waldorf Salad”. Black and red quinoa is a bit nuttier than white quinoa and especially suitable for salads. I find they also needs a little less water in the cooking process than white quinoa. I use about 1 3/4 cups rather than 2 cups per cup of grain.

Ingredients

Serves 4

  • 1/3 cup slivered almonds or chopped, toasted walnuts
  • 1 cup white quinoa or 1/2 white and 1/2 black quinoa
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • Freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons dried currants
  • 1 apple, cut into 1/8-inch-thick wedges
  • 1/2 fennel bulb, thinly sliced
  • 2 stalks celery, thinly sliced
  • 4 thinly sliced spring onions, white and light green parts only
  • 1/3 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Directions

  1. Preheat oven to 375 F (190 C) or use toaster oven. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 5 minutes. Let cool
  2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
  3. Whisk together maple syrup, spring onions, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, fennel, celery mint, and nuts; toss well. Taste and adjust seasoning and add a little bit more lemon juice if desired. Garnish with extra mint.