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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 347.1
  • Total Fat: 14.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.4 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 7.7 g
  • Protein: 10.0 g

View full nutritional breakdown of Quinoa Waldorf Salad calories by ingredient
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Quinoa Waldorf Salad

Submitted by: MARIAX2MARIA

Introduction

This is my own twist on the traditional Waldorf Salad. I have added Quinoa for the Protein content. You can cook the Quinoa or Sprout it if you are a raw /live foodie! (sorry no photos) This is my own twist on the traditional Waldorf Salad. I have added Quinoa for the Protein content. You can cook the Quinoa or Sprout it if you are a raw /live foodie! (sorry no photos)
Number of Servings: 1

Ingredients

    1 cup Dry Quinoa (Black or Red is best) or 2 C Sprouted Quinoa
    2 C Water (omit if using sprouted Quinoa)
    1/4 cup fresh squeezed Lemon Juice (omit if using sprouted Quinoa)

    1 Large Apple (Pink Lady is my favorite), chopped into bite size pieces
    1 Cup Red Seedless Grapes, halved
    1/4 Cup Red Onion, chopped
    1/3 Cup Almonds, slivered & toasted (reserving some for garnish on top of salad)

    2-3 Tbsp. Balsamic Vinegar (to taste)
    1-2 Tbsp. Olive Oil (to taste)

    Habanero Powder (to taste)

    2 Heads Endive

Directions

Rinse Quinoa, bring 1 1/2 c water and 1/4 c lemon juice to a boil, add Quinoa and reduce heat to simmer. Simmer for 15-18 minutes. (depending on the Quinoa, it may need to be drained) Remove from heat and let stand covered 2-3 minutes. Fluff with fork. Chill (this step can be done in advance or night before)

Combine Apples, Almonds, Grapes, Red Onion and Quinoa in bowl mixing thoroughly. In a small bowl, mix together Balsamic vinegar & olive oil until emulsified. Stir into mixture. Sprinkle with Habanero powder to taste.

Serve on bed of chopped endive or if you like to make a statement, you can place a scoop of the salad on top of 1whole endive leaf & sprinkle with toasted almonds.

Yields: 4-6 Servings

Number of Servings: 1

Recipe submitted by SparkPeople user MARIAX2-PERRY.






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