Apple Quinoa Salad

I first made this apple quinoa salad on a rushed weeknight when I wanted something bright, crunchy, and slightly sweet that would keep well for lunches. It’s a no-fuss grain salad that balances tender quinoa with crisp apple, celery, and a tangy apple-cider vinaigrette — perfect when you want a light dinner or a make-ahead work lunch. If you enjoy crisp fruit-and-veg combos, you might also like this apple-cucumber salad for a similar fresh crunch: apple-cucumber salad.

Why you’ll love this dish

This salad checks a lot of boxes: it’s fast to assemble, naturally gluten-free, and packs protein from quinoa plus healthy fats from walnuts. The apple brings sweetness while the celery adds crunch, so every bite feels balanced without heavy mayo-based dressings. It’s a great option for:

• Weeknight meals when you want something hearty but not heavy.
• Potlucks and picnic spreads — it travels well when chilled.
• Meal prep lunches that stay interesting for a few days in the fridge.

“A perfect weekday salad — bright, crunchy, and just the right amount of sweet. Ready in minutes and keeps well for lunches.” — a satisfied weekday-lunch reviewer

If you’re building a simple repertoire of fruit-forward salads for family meals, this pairs well with the flavors in a classic carrot-apple salad.

The cooking process explained

Before you dive in, here’s what happens in three quick steps so you know what to expect:

1. Cook and cool quinoa (or use leftover quinoa).
2. Chop apples, celery, red onion and roughly toast/chop walnuts if desired.
3. Whisk together olive oil and apple cider vinegar, toss with salad components, and serve chilled or at room temperature.

This short roadmap helps you prep efficiently — cook the quinoa first so it has time to cool while you prep the produce.

What you’ll need

• 1 cup cooked quinoa (about 1/3 cup dry yields 1 cup cooked) — rinsed and cooled
• 1 large apple, diced (Honeycrisp or Gala are great)
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts (toasted, if you like)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Notes/substitutions:

• Swap walnuts for pecans or toasted almonds for a different texture.
• Use lemon juice if you don’t have apple cider vinegar — it brightens similarly.
• For vegan/dairy-free diets this recipe is already suitable.

Step-by-step instructions

1. Prepare quinoa: If you haven’t already, cook quinoa according to package directions (typically 1 part quinoa to 2 parts water, simmer 15 minutes). Rinse before cooking and cool completely — warm quinoa can wilt the produce.
2. Chop the produce: Dice the apple into bite-sized pieces, chop the celery, and finely chop the red onion. If you want milder onion flavor, soak the red onion in cold water for 5 minutes and drain.
3. Combine the salad: In a large bowl, add the cooled quinoa, diced apple, celery, red onion, dried cranberries, and chopped walnuts. Toss briefly to distribute.
4. Make the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, and a pinch of salt and pepper until emulsified.
5. Dress and toss: Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust salt/pepper.
6. Serve: Enjoy immediately, or refrigerate for 30–60 minutes to let flavors meld.

Short, decisive steps help the salad come together quickly and keep textures crisp.

Serving suggestions

• Best as a side for roasted chicken, grilled salmon, or a simple sandwich. The apple’s sweetness complements savory proteins.
• Serve it over a bed of baby greens for a more substantial salad.
• For a picnic, spoon into individual mason jars for easy transport and layered presentation.
• Add crumbled feta or goat cheese on top for creamy contrast.

Try pairing this salad with a lightly seasoned protein and a warm grain for a complete meal. For different plating ideas and similar salads, check out this simple carrot apple salad for inspiration.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for 3–4 days. The salad keeps best when the dressing is mixed in; apples will slowly soften and may brown slightly.
• Make-ahead: Keep the dressing separate and toss just before serving if you want maximum crunch in the apples and nuts.
• Freezing: Not recommended. Apples and celery become mushy when frozen and thawed.
• Food safety: Keep the salad refrigerated at or below 40°F (4°C). Discard after 4 days to avoid bacterial growth.

If you prepare this for lunches, portion into airtight containers and keep a small dressing container for last-minute tossing.

Pro chef tips

• Rinse quinoa before cooking to remove the bitter saponin coating. This improves flavor, especially when served cold.
• Toast walnuts in a dry pan for 3–5 minutes until fragrant — that step deepens flavor and adds a pleasant crunch.
• Choose firm apples (Honeycrisp, Fuji, or Gala) to retain texture; toss diced apple with a squeeze of lemon or extra apple cider vinegar to slow browning.
• Chop uniformly so every bite has a balanced mix of quinoa, apple, and walnut.
• If you prefer a creamier salad, stir in 1–2 tablespoons of Greek yogurt or a tablespoon of Dijon mustard to the dressing.

These small tweaks elevate a simple prep into something that feels made with intent.

Creative twists

• Autumn crunch: Add roasted butternut squash cubes and swap cranberries for pomegranate seeds.
• Protein boost: Stir in shredded rotisserie chicken, canned chickpeas, or crumbled tempeh for a hearty main-course salad.
• Herb lift: Toss in chopped parsley, tarragon, or mint for brightness.
• Sweet-savory: Replace dried cranberries with diced pears and drizzle a tiny bit of maple syrup into the dressing.
• Spicy crunch: Add a pinch of red pepper flakes or swap olive oil for walnut oil for a nuttier finish.

These variations let you rotate the salad through seasons and dietary needs.

Your questions answered

Q: Can I use leftover quinoa from the fridge?
A: Yes — cold leftover quinoa works perfectly. Make sure it’s fully cooled before mixing so it doesn’t soften the produce.

Q: How do I prevent the apples from browning?
A: Toss apple pieces in a little lemon juice or add them to the salad right before serving. The acid slows oxidation and keeps them bright.

Q: Is this salad suitable for meal prep?
A: Yes. Store in an airtight container in the fridge for up to 4 days. For best texture, keep dressing separate and add it just before eating.

Q: Can I make this nut-free?
A: Substitute toasted sunflower seeds or pepitas for walnuts to maintain crunch without nuts.

Q: What kind of apple is best?
A: Honeycrisp and Fuji hold up well for texture and offer a good balance of sweet-tart flavor.

Conclusion

This apple quinoa salad is an easy, versatile dish that plays well as a side, lunch, or light main. For more ideas and variations that riff on the apple-and-quinoa combination, see this take on Quinoa Apple Salad from JZ Eats: Quinoa Apple Salad – JZ Eats. If you want a version with walnuts highlighted and step-by-step photos, take a look at the Apple Quinoa Salad Recipe at Two Peas & Their Pod: Apple Quinoa Salad Recipe – Two Peas & Their Pod.