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–+ servings

Apple Quinoa Salad

A bright and crunchy salad made with quinoa, apples, and a tangy apple-cider vinaigrette, perfect for light dinners or meal prep lunches.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 cup cooked quinoa (about 1/3 cup dry) Rinsed and cooled
  • 1 large apple, diced (Honeycrisp or Gala are great)
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion Soak in cold water for milder flavor if desired
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts Toasted if desired

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar Substitute with lemon juice if needed
  • to taste salt and pepper

Instructions

Preparation

  • Cook quinoa according to package directions (typically 1 part quinoa to 2 parts water, simmer for 15 minutes). Rinse before cooking and cool completely.
  • Dice the apple, chop the celery, and finely chop the red onion. If desired, soak the red onion in cold water for 5 minutes and drain.

Assembly

  • In a large bowl, add the cooled quinoa, diced apple, celery, red onion, dried cranberries, and chopped walnuts. Toss briefly to distribute.
  • In a small bowl or jar, whisk together the olive oil, apple cider vinegar, and a pinch of salt and pepper until emulsified.
  • Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust salt/pepper.
  • Serve immediately, or refrigerate for 30–60 minutes to let the flavors meld.

Notes

Store leftovers in an airtight container for 3–4 days. For best freshness, keep the dressing separate until serving. Apples may brown over time; add lemon juice to prevent browning.