AUTUMN QUINOA SALAD WITH LEMON TURMERIC DRESSING RECIPE
Balance
out the heavier cooked down and roasted flavors of fall with this light and
tangy Autumn Quinoa Salad with homemade Lemon Turmeric Dressing.
Prep
Time: 15 mins
Cook
Time: 15 mins
Total
Time: 30 mins
Servings:
2 large salads
Total
Cost: $4.92 recipe / $2.46 serving
INGREDIENTS
QUINOA
·
1/2
cup uncooked quinoa* ($0.85)
·
1/8
tsp salt ($0.01)
·
LEMON
TURMERIC DRESSING
·
2
Tbsp almond butter ($0.44)
·
3
Tbsp hot water ($0.00)
·
1
Tbsp lemon juice ($0.12)
·
1/2
tsp ground ginger ($0.05)
·
1/4
tsp ground turmeric ($0.02)
·
1
tsp sugar ($0.02)
·
1/8
tsp salt ($0.01)
·
freshly
cracked pepper (about 1/8 tsp) ($0.02)
SALAD
·
4
cups baby greens ($1.66)
·
1
Granny Smith apple ($1.24)
·
2
Tbsp dried cranberries ($0.14)
·
2
Tbsp sliced almonds ($0.33)
1. Rinse
the quinoa well in a fine wire mesh sieve. Add the quinoa, 1/8 tsp salt, and
3/4 cup water to a small sauce pot. Place a lid on top and bring it up to a
boil over high heat. Once boiling, turn the heat down to low and let it simmer
for 15 minutes. After 15 minutes the quinoa should be tender. Spread the quinoa
out over a tray or baking dish, then place it in the refrigerator to cool for
about 10 minutes.
2. While
the quinoa is cooking, prepare the lemon turmeric dressing. In a bowl or jar,
combine the almond butter, hot water (start with 2 Tbsp), lemon juice, ground
ginger, ground turmeric, sugar, salt, and pepper (about 5 cranks of a pepper
mill). Stir very well until the almond butter fully combines with the liquid
and the mixture is smooth. Add more water, if needed, to make the dressing
smooth and pourable (I used 3 Tbsp total). Place the dressing in the
refrigerator until ready to use.
3.
Thinly
slice the Granny Smith apple.
4. To
build the salads, place 2 cups of baby greens in each large bowl. Add half of
the apples slices to each, then spoon about 1/2 cup cooked and cooled quinoa
over top. Sprinkle one tablespoon each of dried cranberries and sliced almonds
on each salad. Finally, drizzle the lemon turmeric dressing on top, and serve.
NOTES
* I
used rainbow colored quinoa because the colors went with the Autumn theme, but
plain white quinoa is probably less expensive. If using pre-cooked quinoa,
you'll need about 1 cup total for two salads.
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