Quinoa Apple Salad Recipe – Sriracha Almonds & Cranberry Crunch

Last Updated on 4 months by Neha Deshmukh

Quinoa Apple Salad Recipe – Sriracha Almonds & Cranberry Crunch

Introduction

Okay, you guys, let me tell you about this salad! I stumbled upon this combination a few months ago, and it’s become a total go-to, especially when I want something quick, healthy, and bursting with flavor. It’s the perfect mix of sweet, crunchy, and just a little bit spicy. Seriously, the Sriracha almonds take it to another level. It’s a quinoa apple salad, but not like any you’ve had before!

Why You’ll Love This Recipe

This isn’t your average salad. It’s packed with goodness – quinoa for protein, apples and veggies for vitamins, and those amazing Sriracha almonds for a kick. It’s super easy to make, takes only about 20 minutes, and is totally customizable. Plus, it’s a fantastic way to get a healthy and satisfying meal on the table, even on busy weeknights.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 cups cooked quinoa
• 1 small apple
• 5-6 green beans
• 0.75 cup kale leaves
• 0.25 large orange bell pepper
• 2 tablespoons dried cranberries
• 2-3 tablespoons Blue Diamond Sriracha Almonds
• 1.5 tablespoons honey or maple syrup
• 2 teaspoons olive oil
• 2 teaspoons lemon juice
• 1 teaspoon mayonnaise
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Quinoa: Types & Cooking Tips

There are a few types of quinoa – white, red, and black. I usually use white quinoa for this salad because of its mild flavor, but feel free to experiment! To cook 1 cup of dry quinoa, use 2 cups of water. Bring to a boil, then simmer for 15-20 minutes, or until all the water is absorbed. (About 300ml water for 150g quinoa). Let it cool completely before adding it to the salad.

Apple Varieties: Choosing the Best for Salad

I love using Fuji or Honeycrisp apples in this salad because they’re nice and crisp and have a good balance of sweetness and tartness. Granny Smith apples also work well if you prefer a more tart flavor.

Bell Pepper: Regional Indian Varieties & Flavor Profiles

While orange bell peppers are readily available, you can also find vibrant Indian bell pepper varieties like Shimla Mirch. They offer a slightly different sweetness and crunch.

Kale: Nutritional Benefits & Preparation

Kale is a superfood! I prefer using curly kale, but you can use Tuscan (lacinato) kale too. Just make sure to remove the tough stems and massage the kale leaves with a little lemon juice to soften them up.

Sriracha Almonds: A Unique Flavor Boost

These are the stars of the show! Blue Diamond Sriracha Almonds add the perfect amount of heat and crunch. If you can’t find them, don’t worry – I’ve got substitution ideas in the FAQs.

Honey vs. Maple Syrup: Flavor Differences & Substitutions

Both honey and maple syrup work beautifully in the dressing. Honey gives a floral sweetness, while maple syrup has a more caramel-like flavor. You can use either one, or even a little bit of both! Agave nectar is another good substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, make sure your quinoa is cooked and cooled. This is important so the salad doesn’t get soggy.
2. Now, chop your apple, green beans, bell pepper, and kale into bite-sized pieces. Don’t worry about being perfect – a little rustic charm is always welcome!
3. In a large bowl, combine the cooled quinoa, chopped veggies, apple, and dried cranberries.
4. Time for the dressing! In a small jar, whisk together the honey (or maple syrup), olive oil, lemon juice, mayonnaise, salt, and pepper. Shake it up until everything is nicely emulsified.
5. Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
6. Finally, sprinkle those glorious Sriracha almonds on top. Serve immediately to enjoy maximum crunch!

Expert Tips

• Don’t overdress the salad! Start with a little dressing and add more as needed.
• For extra flavor, try toasting the quinoa in a dry pan for a few minutes before cooling it.
• If you’re prepping ahead, store the dressing separately and add it just before serving.

Variations

• Vegan Adaptation: Swap the honey for maple syrup or agave nectar, and use a vegan mayonnaise.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check the label on your Sriracha almonds to be sure.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of Sriracha almonds to control the heat. You can also add a pinch of red pepper flakes to the dressing for an extra kick.
• Festival Adaptation (Navratri-Friendly – using permitted ingredients): During Navratri, skip the onion and garlic. Use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This salad is fantastic on its own for a light lunch or dinner. It also makes a great side dish for grilled chicken, fish, or tofu. My family loves it with a side of warm roti!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the salad will lose some of its crunch over time. The Sriracha almonds will soften, so it’s best to add them just before serving.

FAQs

Can this salad be made ahead of time?

You can prep the ingredients ahead of time – chop the veggies, cook the quinoa, and make the dressing. But I recommend assembling the salad just before serving to keep it fresh and crunchy.

What if I don’t have Sriracha almonds? What can I substitute?

Regular roasted almonds work in a pinch! You can also add a dash of Sriracha sauce to the dressing for a similar flavor.

Can I use a different type of nut?

Absolutely! Walnuts, pecans, or cashews would all be delicious.

Is this salad suitable for a packed lunch?

Yes, it is! Just store the dressing separately and add it right before you eat it.

How can I adjust the sweetness of the dressing?

If you prefer a less sweet dressing, reduce the amount of honey or maple syrup. You can also add a splash of vinegar for a bit of tang.