If you’ve ever read a food label, you know that there are plenty of chemicals in processed foods. While many are considered safe, a few—namely those recognized as potentially carcinogenic— raise health concerns. The best way to avoid consuming chemicals is to eat organic whole foods—defined as foods that have been processed or refined as little as possible and are free from additives and other artificial substances such as hormones and pesticides. Take advantage of the fresh produce in season right now with a recipe that’s just right for September.
QUINOA APPLE SALAD WITH ALMONDS, GRAPES AND MINT
Apple season is here! To welcome this fall fruit back into our kitchens, this recipe combines apples and grapes for a healthy dose of antioxidants and juicy flavor.
Developed by Sara Quessenberry for Cleveland Clinic Wellness
1 cup quinoa (red, golden, or mixed)
1 cup red grapes, halved
1/2 cup roasted, unsalted almonds, chopped 2 scallions (white and light green parts),sliced
1 apple, such as Granny Smith, cut into 1⁄2-inch pieces
1/4 cup fresh mint leaves, torn
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Yield: 4 Servings
In a small saucepan, bring 2 cups of water to a boil over medium-high heat. Stir in the quinoa. Reduce the heat to low and cover tightly. Cook until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more. Let cool.
In a large bowl, combine the grapes, almonds, scallions, apple, mint, and quinoa.
In a small bowl, whisk together the lemon juice, oil, honey, salt, and pepper. Pour over the salad and toss to combine.