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–+ servings

Quinoa Apple Salad

A festive and nutritious quinoa salad with crisp apples, tart cranberries, and salty feta, perfect for lunches or as a side dish.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 cup quinoa, rinsed White or tri-color both work. Rinse well to remove bitterness.
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 medium apples, cored and diced Honeycrisp or Gala recommended; can toss in lemon juice to prevent browning.
  • 1/2 cup dried cranberries Can substitute with dried cherries or raisins.
  • 1/2 cup chopped walnuts Toast for extra flavor.
  • 1/4 cup finely chopped red onion
  • 1/4 cup crumbled feta cheese Can be substituted with goat cheese or shaved parmesan.
  • 1/4 cup freshly chopped parsley

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey Can be substituted with maple syrup for vegan version.
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

Cooking Quinoa

  • Combine rinsed quinoa, 2 cups water, 1 tablespoon olive oil, and 1/4 teaspoon salt in a medium saucepan.
  • Bring to a boil over medium-high heat.
  • Reduce heat to low, cover, and simmer for about 15 minutes, until quinoa is tender and water is absorbed.
  • Remove from heat, keep covered, and let sit for 5 minutes, then fluff with a fork.
  • Spread quinoa on a baking sheet or leave it in the pan to cool to room temperature.

Assembling the Salad

  • While quinoa cools, dice apples and chop walnuts, parsley, and red onion.
  • If toasting walnuts, heat a dry skillet over medium and toast for 3–4 minutes, stirring until fragrant.
  • In a large bowl, combine cooled quinoa, apples, dried cranberries, walnuts, red onion, feta, and parsley.
  • Whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste.
  • Pour dressing over salad and toss gently to combine all ingredients evenly.

Serving Suggestions

  • Serve immediately or refrigerate for up to 2 hours for flavors to meld.

Notes

Keep in an airtight container for 3–4 days. Reheat quinoa gently with a tablespoon of water if serving warm. For best flavor, assemble the salad just before serving.