Quinoa and Almond Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of quinoa, spinach, toasted almonds, sunflower seeds, apple, avocado, and cranberries, dressed with a bright raspberry vinaigrette. Nutritious and bursting with color and texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup quinoa (tri-colored or plain)
- 1 cup chicken broth (vegetable broth or water also work)
- 1/3 cup sliced almonds
- 2 tablespoons shelled sunflower seeds
- 4 cups fresh baby spinach (coarsely chopped)
- 1/3 cup dried cranberries
- 1 Granny Smith apple (or Fuji )
- 1 teaspoon lemon juice
- 1 ripe avocado (optional)
- Feta cheese (optional, add to personal preference)
- Raspberry Walnut Vinaigrette (store-bought or recipe below)
- 3 tablespoons red wine vinegar
- 3 tablespoons granulated sugar
- 1/2 cup fresh raspberries
- 1/2 teaspoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1 teaspoon poppy seeds
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 1342mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1530mg
- Calcium
- 218mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1342MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.