Quinoa Apple Salad
Bright, refreshing, and packed with texture, this Quinoa Apple Salad is the perfect blend of wholesome ingredients and vibrant flavors. Featuring nutty quinoa as its base, this salad is elevated with crisp, juicy apples, tart dried cranberries, and crunchy toasted walnuts for a delightful medley of tastes and textures. A zesty dressing made with fresh lemon juice, honey, and extra virgin olive oil ties it all together, while a sprinkle of parsley adds a fresh, herbaceous note. Optional arugula or spinach can be included for an extra layer of greens. Ready in just 30 minutes, this nutritious and versatile dish is ideal as a light lunch, a hearty side, or a make-ahead meal. Perfect for those seeking healthy quinoa recipes or fall-inspired salads, this dish is as satisfying as it is easy to prepare.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 large apple (preferably crisp varieties like Honeycrisp or Granny Smith)
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (finely chopped)
- 0.5 cup walnuts (roughly chopped, toasted optional)
- 0.25 cup dried cranberries
- 1.5 cups arugula or spinach (optional)
Instructions
Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
While the quinoa is cooling, core and dice the apple into small bite-sized pieces. Toss the pieces in 1 tablespoon of lemon juice to prevent browning.
In a small bowl, whisk together the remaining 1 tablespoon of lemon juice, olive oil, honey, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled quinoa, diced apple, parsley, walnuts, and dried cranberries.
Pour the dressing over the salad and gently toss to combine everything evenly.
If using, add arugula or spinach to the salad just before serving.
Taste and adjust seasoning if needed with additional salt or pepper.
Serve immediately or refrigerate for up to 2 days. Stir before serving if chilled.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 56.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
