Quinoa Apple Salad Recipe
This Fresh Quinoa Apple Salad is a vibrant, nutrient-packed dish that perfectly balances sweet, savory, and crunchy textures. I developed this recipe to be a reliable, make-ahead lunch that stays fresh for days, and after numerous tests, I can confirm the maple-Dijon dressing is the key to its addictive flavor. It’s a simple yet sophisticated salad that works beautifully as a hearty side or a satisfying main course.
PrintQuinoa Apple Salad: A Fruity, Fresh & Flavor-Packed Favorite
Ingredients
Scale
- 1 ½ cups vegetable broth
- ¾ cup tricolor quinoa, rinsed
- ½ cup dried cranberries
- 1 gala apple, diced into ¼-inch cubes
- ¼ cup celery, diced into ¼-inch cubes
- ¼ cup fresh parsley, chopped
- ¼ cup candied walnuts
- 3 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a medium saucepan, bring vegetable broth and rinsed quinoa to a boil. Stir in cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork and transfer to a large salad bowl.
- While the quinoa is resting, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, allspice, salt, and pepper in a small bowl.
- Add diced apple, celery, parsley, and candied walnuts to the quinoa. Pour the vinaigrette over the salad and toss until well combined.
- Serve immediately or chill for 30 minutes to enhance the flavor. Enjoy cold or at room temperature.
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