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Autumn Quinoa Salad with Lemon Turmeric Dressing
Balance out the heavier cooked down and roasted flavors of fall with this light and tangy Autumn Quinoa Salad with homemade Lemon Turmeric Dressing.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
- ●sauce pot
- ●bowl
📝 Preparation Steps
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.
tsp salt ($0.01)1/8hot water ($0.00)3 Tbsp
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.
almond butter ($0.44)2 Tbsphot water ($0.00)3 Tbsplemon juice ($0.12)1 Tbspsugar ($0.02)1 tsp
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.
baby greens ($1.66)4 cupsdried cranberries ($0.14)2 Tbspsliced almonds ($0.33)2 Tbsp
Nutrition Facts
calories
431 kcal
fat Content
17 g
serving Size
1 Serving
fiber Content
9 g
sodium Content
317 mg
protein Content
13 g
carbohydrate Content
63 g
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