Apple Quinoa Salad with Lemon, Curry and Mint

By Ann Fulton

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A simple protein will turn this wholesome, flavorful, plant-based salad into a complete meal. Easy to make ahead and perfect for meal prep!

Years ago, my vegetarian sister introduced me to quinoa.  She first explained that, contrary to what it seems, this grain is pronounced “KEEN-wah.” She further mentioned that quinoa is popular with vegetarians because it is a complete source of protein.

Fast forward quite a few years.  This grain has entered many non-vegetarian homes, and one need not go to a health food store to find it!  I like quinoa for its versatility.  It can be eaten cold or hot, with sweet or savory add-ins, and can be a delicious part of any meal.

The following salad is one I created a couple of years ago as local apples were arriving and I still had fresh mint in my garden.  Though this dish is healthy and light, the combination of flavors and textures really satisfies.  Serve as a vegetarian entrée or a unique side.  Makes a great lunch, too.

For a great menu option, consider pairing this with Honey Sesame Pork Tenderloin.  Then, if you have leftovers, scoop some quinoa salad onto a bed of mixed greens, top with leftover sliced pork (chicken works well, too) and drizzle with additional lemon-curry vinaigrette. Makes for a delicious round-two dinner in minutes!

Apple Quinoa Salad with Lemon, Curry and Mint
  • 1 cup quinoa, rinsed (I like white quinoa for this recipe but red tastes the same)
  • 1 tablespoon honey
  • 1 tablespoon finely chopped shallot or red onion
  • 1 teaspoon curry powder
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt and freshly ground pepper to taste
  • 1 apple, chopped (Fuji, Honey Crisp, Gala, and Stayman Winesap are all good choices)
  • 1/4 cup raisins (I like golden in this recipe)
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 1/3 cup feta cheese
  • 3 tablespoons slivered almonds
  • 2 tablespoons pumpkin seeds
  1. Bring quinoa and 1 1/4 cups water to a boil. Reduce to a simmer, cover, and cook for about 12 minutes or until water is absorbed. Fluff with fork.
  2. Whisk together honey, shallot, curry powder, lemon juice, olive oil, and salt and pepper. Pour over quinoa and toss to coat.
  3. Add apples, raisins, mint, feta cheese, almonds and pumpkin seeds and toss well.
  • If making early in the day, I will typically wait to add the almonds and pumpkin seeds until just before serving to ensure they remain crunchy. Also, sunflower seeds are a nice alternative to the pumpkin seeds.
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The Fountain Avenue Kitchen
This recipe was shared with Recipes for My Boys Thursday’s Treasures, week 54.

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  1. Joy Foster

    This is amazing!!!I left out the raisins (not a fan of raisins)….and added a bit more curry (I love curry)!! I could it this entire dish myself. I love the way all the flavors compliment each other!

  2. Lisa

    Great flavor if you love curry like me. Savory sweet. I used craisins because I didn’t have golden raisins and kale for the extra vitamins. Yum!

  3. Susan Putland

    This Apple Quinoa Salad recipe sounds wonderful…….I will be making it this week.

    Thank You, love your recipes.
    (I make the slow cooker Ginger Curry Lentil soup for all occasions)

    1. Ann Post author

      Thank you for your comment, Susan. I’m delighted you enjoy my recipes (I love that soup, too!) and hope this salad is a keeper as well!

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  6. Abby Raines

    Hi Ann! I just had quinoa this week and loved it. I remembered this recipe which I ought to try once I have bought more quinoa. Love the apples in it for flavor and crunch!
    Hope you can find the time to visit I have nominated you for the “Lovely Blog Award.” Thanks, Abby.

    1. Ann

      Thank you, Abby, for the lovely award! I truly appreciate it! I also hope you enjoy this recipe. If you like quinoa, this is a great one to try!