Quinoa Apple Salad
A delightful fall-inspired salad featuring crisp apples, toasty walnuts, and nutty quinoa, dressed with a bright lemon vinaigrette.
Ingredients
Salad Ingredients
- 1 cup quinoa (rinsed and cooked) Rinse under cold water to remove bitter saponins.
- 2 medium tart apples (cored and chopped) Keep skin on for texture.
- 1 cup walnuts (toasted and roughly chopped) Toast in a dry skillet for flavor.
- ½ cup dried cranberries
- ¼ cup fresh parsley (chopped)
Dressing Ingredients
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt & pepper (to taste)
Instructions
Preparation
- Rinse the quinoa under cold water until the rinse runs clear.
- Combine 1 cup rinsed quinoa with 2 cups water in a small saucepan. Bring to a boil, then reduce to a low simmer. Cover and cook about 15 minutes, until the grains are tender and the water is absorbed. Remove from heat and fluff with a fork; let it cool slightly.
- While the quinoa cooks, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Roughly chop and set aside.
- Core and chop the apples into bite-sized pieces; keep the skin on for texture and nutrients.
Mixing
- In a large bowl, combine the cooked quinoa, chopped apples, toasted walnuts, dried cranberries, and chopped parsley.
- Whisk the lemon juice, olive oil, a pinch of salt, and a few grinds of black pepper in a small bowl until combined.
- Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust salt and pepper. Serve warm, at room temperature, or chilled.
Notes
Swap walnuts for pecans or almonds if preferred. Use pomegranate arils instead of dried cranberries. For herb swaps, mint or cilantro can add a bright note. Store in an airtight container for up to 3–4 days. Toss apples with lemon juice to prevent browning if prepping ahead.