Apple and Almond Quinoa Salad

I loved the flavors in this salad!  Eat is as a side salad or add some chicken to make a meal!  Feel free to use your favorite salad dressing or any store-bought balsamic or raspberry vinaigrette or make the salad dressing included with the recipe.  


Serves: 4

  • 3 cups baby spinach
  • 1/4 uncooked quinoa
  • 1/2 cup chicken broth or water
  • 1/4 cup sliced almonds, toasted
  • 3 tbsp pepitas, toasted
  • 1/4 cup dried cranberries
  • 1/2 granny smith apple, diced
  • squirt of lemon juice

*Raspberry Vinaigrette*

  • 1/4 cup olive oil
  • 1/4 raspberry wine vinegar or red wine vinegar
  • 1 tbsp coconut palm sugar or white sugar
  • 2 tbsp raspberry jam
  • 2 tsp dijon mustard
  • 1/4 tsp onion powder
  • 1 tsp poppy seeds
  • salt and pepper to taste


Rinse quinoa and drain.  This removes the bitter coating on it.  

Combine quinoa and broth or water in a small pot and bring to a boil.  Reduce to a simmer and let cook for 10-15 minutes or until all of the liquid is absorbed.  Set aside and let cool.

Place sliced almonds and pepitas on a tray in your toaster oven and toast until lightly browned or place in a dry pan and heat, stirring frequently until lightly browned and fragrant.

Chop apple, with or without skin, and squirt with a little lemon juice.  Toss to coat...this will help prevent them from turning brown.

Place spinach in a large bowl, add chopped apple, dried cranberries, toasted nuts and cooled quinoa.  Toss to combine.  

Combine all dressing ingredients in a small bowl or jar and mix well.  

Pour dressing over salad and enjoy!

Recipe adapted from Chelsea's Messy Apron