Description
This 15 Minute Apple Quinoa Salad is a fresh, fruity, and wholesome dish made with tricolor quinoa, dried cranberries, crisp apples, celery, parsley, and candied walnuts tossed in a maple Dijon vinaigrette. It is perfect as a healthy lunch, light side dish, or easy meal prep salad.
Ingredients
1 1/2 cups vegetable broth
3/4 cup tricolor quinoa, rinsed
1/2 cup dried cranberries
1 gala apple, diced into 1/4-inch cubes
1/4 cup celery, diced into 1/4-inch cubes
1/4 cup fresh parsley, chopped
1/4 cup candied walnuts
For the Maple Dijon Vinaigrette:
3 tablespoons extra virgin olive oil
1 teaspoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
Instructions
1. Bring the vegetable broth and rinsed quinoa to a boil in a medium-sized saucepan.
2. Add the dried cranberries, cover the pan, and remove it from the heat.
3. Let the quinoa stand for 15 minutes, then fluff it gently with a fork.
4. Transfer the cooked quinoa and cranberries to a large salad bowl.
5. While the quinoa is resting, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, black pepper, and kosher salt until smooth.
6. Pour the maple Dijon vinaigrette over the warm quinoa and stir to coat evenly.
7. Add the diced apple, celery, chopped parsley, and candied walnuts.
8. Toss gently until all the ingredients are combined.
9. Serve warm, at room temperature, or chilled.
Notes
Rinse the quinoa well before cooking to remove bitterness.
For extra crunch, stir in the candied walnuts just before serving.
This salad can be made ahead and stored in the refrigerator for up to 4 days.
Add chickpeas or grilled chicken if you want more protein.
A squeeze of lemon can brighten the flavors even more.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American