Description
This vibrant Quinoa Apple Salad combines fluffy tricolor quinoa with sweet dried cranberries, crisp diced gala apples, crunchy celery, fresh parsley, and candied walnuts, all tossed in a tangy maple dijon vinaigrette. Perfect as a light lunch or a colorful side dish, this recipe is easy to prepare in just 20 minutes and can be served warm, at room temperature, or chilled.
Ingredients
Salad Ingredients
- 1 1/2 cups vegetable broth
- 3/4 cup tricolor quinoa, rinsed
- 1/2 cup dried cranberries
- 1 gala apple, diced into 1/4 inch cubes
- 1/4 cup celery, diced into 1/4 inch cubes
- 1/4 cup fresh parsley, chopped
- 1/4 cup candied walnuts
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook the quinoa. In a medium-sized saucepan, bring the vegetable broth and rinsed quinoa to a boil. Once boiling, add the dried cranberries, cover the pot, and remove it from the heat. Let the quinoa stand covered for 15 minutes so it can absorb the liquid and soften completely.
- Make the maple dijon vinaigrette. While the quinoa is cooking, combine the extra virgin olive oil, maple syrup, dijon mustard, apple cider vinegar, minced garlic, ground allspice, kosher salt, and black pepper in a small bowl. Whisk vigorously until all ingredients are well emulsified to create a smooth and flavorful vinaigrette.
- Assemble the quinoa salad. After the quinoa is cooked, fluff it gently with a fork and transfer it to a large salad bowl. Add the prepared maple dijon vinaigrette and mix thoroughly to coat all the quinoa evenly. Then fold in the diced gala apple, celery, chopped parsley, and candied walnuts. Mix everything delicately to combine all flavors and textures. Serve the salad hot, at room temperature, or chilled according to your preference. This salad pairs well with Air Fryer Tofu or Air Fryer Chicken for a complete meal.
Notes
- Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- You can substitute candied walnuts with toasted pecans or almonds for a different crunch.
- This salad can be made a few hours in advance; flavors improve as it sits.
- For a nut-free option, omit the candied walnuts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
