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Apple Almond Quinoa

Apple Almond Quinoa

Here’s a last inspiration from our series on apples. When we picked up some apples from Broad Ripple Farmer’s Market a few weeks ago, I asked the apple vendor his favorite type of apples. “Jonathon”, he said — because they’re crisp and tart, with a hint of sweet – perfect for both eating and cooking.

We followed his recommendation, and couldn’t be happier! This apple is utterly delicious, and exactly as described — tart, sweet, and firm. We used Jonathon apples in the honey almond apple crisps, apple manchego salad, apple gouda quesadillas, and this apple almond quinoa. This is a great sweet + savory way to enjoy the fruit, and works well as a side dish, lunch, or light dinner, paired with a few other items to round out the meal.

And, speaking of Broad Ripple market, we are so excited to announce that the market has graciously offered to host a book signing for us this Saturday!  If you’re a local, we’d love to meet you from 9:00-12:00 this Saturday (October 27) at the market.

More Recipes with Apples

Honey Almond Apple Crisps in Jars
Apple, Manchego, and Chive Salad
Apple and Gouda Quesadillas
Apple Cranberry Sage Bites
Apple and Pear Salad with Curry Vinaigrette
Cabbage and Apples
Easy Homemade Apple Sauce
Roasted Cauliflower with Apple and Dill

Apple Almond Quinoa
 
by:
Makes: 4
What You Need
  • 2 cups quinoa
  • 2 apples (we used Jonathon)
  • 3 tablespoons chives
  • ½ cup almonds
  • ½ cup craisins
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • ½ to ¾ teaspoon kosher salt
  • Fresh ground pepper
  • A bit of fresh lemon juice (optional)
What To Do
  1. Make the quinoa, according to the instructions in Master Recipe: Perfect Quinoa.
  2. While the quinoa cooks, cut 2 apples into small pieces. Thinly slice 3 tablespoons chives.
  3. Place ½ cup almonds in a dry skillet and toast them over medium low heat for a few minutes, stirring frequently, until fragrant and lightly browned.
  4. When the quinoa is done, transfer it to a large bowl. Allow to cool a bit (if it is very hot, you can spread it onto a large baking sheet to let it cool quickly). Add the apples, chives, almonds, ½ cup craisins, 3 tablespoons white wine vinegar, 2 tablespoons olive oil, ½ teaspoon kosher salt, and some fresh ground pepper, and mix to combine. If desired, add a few squeezes of fresh lemon juice to brighten it up. Enjoy!
Notes
This is best eaten the day it is made. If you plan to have leftovers, leave out the apples and almonds (though you can toast the almonds in advance) and add them prior to serving.
 

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