Quinoa green apple salad is a nutritious side dish

If you want a nutritious and tasty side dish you can try this salad made with quinoa and green apple which is absolutely delicious. Seasonal change calls for a robust salad, and a kale and quinoa salad with apples, walnuts, blue cheese, and cinnamon dressing is ideal. This salad is ideal for meal prep, fast weeknight dinners, or as a side dish for an elegant holiday dinner.

Kale quinoa salad, together with Mexican kale salad, lemon kale salad, and sweet kale salad, may alter your grandmother’s views about kale.

This kale and quinoa salad is topped with a sweet and tangy cinnamon sauce that will warm your tongue, throat (literally, just wait until it goes down), and heart. This healthful salad has a delicious blend of toasted walnuts, sweet, crisp apples, nutty quinoa, and superfood kale.

Quinoa, pronounced “keen-wah,” is a rare plant-based food that contains all nine essential amino acids, is high in fiber and manganese, and has a low glycemic index. This whole grain (even though it is actually a seed) comes to life in quinoa recipes. Southwest quinoa salad and quinoa tabbouleh salad are two of our family’s favorite quinoa salads.

Kale is one of the most nutrient-dense plants on the planet and is often considered a superfood. This superfood is rich in several vitamins, including C and K. Try this kale salad with winter fruits, or go for the baby kale salad.

This salad is a staple in our home since it contains crisp, delicious apples that are at their peak during fall. Apples are an excellent source of both vitamin C and antioxidants. There are so many alternatives to pick from that it is impossible to make a mistake.

When preparing this kale and apple salad, I like to use a sweeter apple variety, such as a fuji, gala, or Honeycrisp, and save the tart apples for other recipes, such as healthy apple oatmeal bars, healthy apple crisp, or braised green cabbage.

In this kale apple walnut salad, the crunchy toasted walnuts and creamy blue cheese make you want to take another bite. Your loved ones will be ecstatic about it.

What Makes This Kale and Apple Salad So Delectable?

Due to the crisp apples and nutty toast, this dish is full of taste and texture. When your taste buds encounter the delicious mix of quinoa, blue cheese, and a warm, cozy dressing, they will perform a happy dance.

This salad takes around 30 minutes to create, and considerably less time if the quinoa has previously been meal-prepared.

Superfoods rich in nutrients are beneficial to your health. Due to the high antioxidant content of the kale, quinoa, walnuts, and apples in this salad, it is an ideal option for a nutritious fall and winter lunch.

This gorgeous kale salad is a great addition to any Thanksgiving or Christmas feast!

Because kale is a robust green that resists wilting, it is a perfect salad green for preparing meals in advance.

What Is Required to Prepare Kale Salad of wholesome quinoa

I choose curly green kale because of the complexity and diversity it adds to a recipe. Simply anticipate “less salad and kale” if you use lacinato kale for curly. Because young kale is sensitive, the “massaging” process is unnecessary.

This kale salad recipe calls for either white or tri-colored quinoa. Red quinoa would be too intense for a dinner.

If you don’t like blue cheese, you may always use feta or goat cheese as a replacement.

White or red wine vinegar substitutes nicely for apple cider vinegar. That, however, is neither balsamic nor white.

Ideal apple cultivars include Gala, red delicious, honey crisp, and others with a high sugar content.

There is no downside to adding celery to your apple pie.

I believe that all nuts, including walnuts, taste finest when roasted. Evidently, some of their nutritional value is lost during processing, but I don’t mind.

A “Warm” and Velvety Creamy Cinnamon Dressing. The mixture of apple cider vinegar, cinnamon, maple syrup, lemon juice, and garlic is really tasty. Furthermore, there is no need to worry about dressing warmly. This autumnal kale salad is delicious due to the “warm” spices in the dressing.

Recipe for an Autumn Kale Salad

For quinoa that is less mushy, cook it using a ratio of 1 cup dry quinoa to 1.5 cups water, as I use in this recipe, or as instructed on the package. Similarly, I cannot get enough quinoa cooked in an Instant Pot, and I do not need to locate a babysitter. The quinoa leftovers are ideal for this salad.

To prepare the dressing, whisk together the olive oil, apple cider vinegar, lemon juice, garlic, cinnamon, salt, and pepper in a bowl. After cutting the fruit and vegetables, wait at least 10 minutes for the flavors of the dressing to fully absorb.

By massaging kale by hand, the quantity of kale required may be cut in half. Following this procedure, the kale will be far more manageable.

Combining toasted nuts with In a small pan, toast the walnuts over low to medium heat for roughly 3 to 4 minutes. Monitor it closely and stir it often to avoid burning. Then, mix the kale, apples, celery, and blue cheese in a bowl, and drizzle the salad with the remaining dressing. Mix with two salad spoons.

Modifications and Enhancements That Are Optional

Consider substituting almonds or pecans for walnuts. We believe that pine nuts would also be excellent. If you are allergic to nuts, sunflower or pumpkin seeds are an excellent substitute.

14 tsp less cinnamon should be used in place of the nutmeg.

Substitute a milder cheese for the blue cheese. Cheeses such as feta and goat cheese may be suitable substitutes.

Freshly grated is best, but any hard cheese, such as parmesan or smoked gouda, would suffice.

Are there no apples left? If apples are unavailable, you may use blood oranges or mandarin segments.

Apple cider vinegar is the preferred choice for vinegar, but white or red vinegar would do in a pinch.

What, no quinoa? Replace white with brown rice.

In place of the conventional dressing, you may alternatively use a lemon dressing or balsamic olive oil.

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