Hello everyone 🙂
I have been really busy creating recipes for my new cookbook, but luckily I have some amazing and talented friends that want to share some of their recipes with you. Â
My dear friend, Ann from The Fountain Avenue Kitchen is so talented and made this fantastic quinoa salad. Â You know how much I love quinoa and I love the flavors she combined in this one.
Thanks so much Ann! Please go and visit her blog and Facebook page.  Tell her I sent you 🙂
Apple Quinoa Salad with Lemon Curry and Mint
Dinner, Vegetarian, Salad, Quinoa, Meatless
Ingredients
- 1 cup quinoa rinsed (I like white quinoa for this recipe but red tastes the same)
- 1 tablespoon honey
- 1 tablespoon finely chopped shallot or red onion
- 1 teaspoon curry powder
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt and freshly ground pepper to taste
- 1 apple chopped (Fuji, Honey Crisp, Gala, and Stayman Winesap are all good choices)
- 1/4 cup raisins I like golden in this recipe
- 1/4 cup chopped fresh mint plus more for garnish
- 1/3 cup feta cheese
- 3 tablespoons slivered almonds
- 2 tablespoons pumpkin seeds
Instructions
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Bring quinoa and 1 1/4 cups water to a boil. Reduce to a simmer, cover, and cook for about 12 minutes or until water is absorbed. Fluff with fork.
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Whisk together honey, shallot, curry powder, lemon juice, olive oil, and salt and pepper. Pour over quinoa and toss to coat.
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Add apples, raisins, mint, feta cheese, almonds and pumpkin seeds and toss well.
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Notes*
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If making early in the day, I will typically wait to add the almonds and pumpkin seeds until just before serving to ensure they remain crunchy. Also, sunflower seeds are a nice alternative to the pumpkin seeds.
Thanks for stopping by! Â And thank you Ann for sharing this delicious recipe~
Thank you very much for sharing my quinoa salad, Lauren! I know I am not the only one who is excited about your new cookbook. Congrats to you!
Thanks so much Ann! This recipe has such a wonderful combination! XO