Quinoa Apple Salad Recipe
The Quinoa Apple Salad is a fresh, colorful explosion of flavor and texture that belongs at every table, whether you’re hosting a summer picnic, prepping a healthy lunch, or upgrading a quick weeknight dinner. Packed with tricolor quinoa for hearty protein, sweet gala apples, crunchy celery, tart cranberries, and a shower of candied walnuts, all tossed in a zippy maple-Dijon vinaigrette, this salad is as nourishing as it is vibrant. It’s the kind of bowl you come back to for seconds, delighting in a mix that’s both simple and absolutely crave-worthy — the flavors are surprising, harmonious, and parade across your palate with every bite!
Ingredients You’ll Need
The building blocks of this Quinoa Apple Salad are approachable kitchen staples, but don’t let that fool you — each ingredient brings something unique, contributing brightness, crunch, color, or a hint of comfort. Here’s what you’ll need to bring this fabulous salad to life:
- Vegetable broth: Infuses the quinoa with savory depth, making every bite deliciously seasoned.
- Tricolor quinoa, rinsed: Offers a nutty base and beautiful color — rinsing removes bitterness for a clean flavor.
- Dried cranberries: Lend cheerful sweetness and a pop of tartness, balancing the salad’s savory notes.
- Gala apple, diced small: The star ingredient for crunchy, sweet freshness and juiciness in every forkful.
- Celery, diced: Provides crisp texture and a subtle earthy snap.
- Fresh parsley: Adds garden-brightness and a fresh herbal lift.
- Candied walnuts: Bring sweet, caramelized crunch — totally irresistible!
- Extra virgin olive oil: Sets the base for a silky dressing with a peppery finish.
- Maple syrup: Adds natural sweetness that pairs beautifully with apples and cranberries.
- Dijon mustard: Gives a burst of sharp, tangy complexity to the vinaigrette.
- Apple cider vinegar: Offers brightness and a gentle apple tang that ties the salad together.
- Garlic, minced: Adds depth and savory warmth to the dressing.
- Ground allspice: Provides a cozy undertone to complement the autumnal flavors.
- Kosher salt: Enhances all the flavors throughout the salad.
- Black pepper: Adds a little background heat and spice.
How to Make Quinoa Apple Salad
Step 1: Cook the Quinoa and Cranberries
In a medium saucepan, pour the vegetable broth and bring it to a gentle boil. Add the rinsed tricolor quinoa and sprinkle the dried cranberries on top. Give everything a quick stir, then cover the pot, remove it from the heat, and let it steam for 15 minutes. This gentle cooking method fluffs the quinoa while allowing the cranberries to plump up and infuse sweet-tart flavor right into the grains. Once it’s done, fluff with a fork and transfer to a large salad bowl to cool slightly.
Step 2: Whisk the Maple-Dijon Vinaigrette
While the quinoa mixture rests, whip up the magical dressing that brings Quinoa Apple Salad together. Grab a small bowl and whisk the extra virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, allspice, kosher salt, and black pepper until smooth and glossy. This zippy, subtly sweet vinaigrette will echo the salad’s bright, fruity notes — and it comes together in a flash.
Step 3: Add the Fresh Ingredients and Walnuts
Now, pile the diced gala apple, celery, fresh parsley, and those utterly craveable candied walnuts into the bowl with the quinoa. Everything should look inviting, colorful, and just begging to be mixed. Pour the vinaigrette over the top, using a spatula or large spoon to gently toss until every ingredient is glossy and evenly coated.
Step 4: Serve, Chill, or Pack
For the freshest flavor, you can serve Quinoa Apple Salad immediately — it’s fantastic slightly warm, right after tossing. Or, cover and chill the bowl for 30 minutes so the flavors meld and deepen. This extra time gives the vinaigrette a chance to infuse every bite, creating a harmony no one can resist. Enjoy your salad cold or bring it to room temperature just before serving.
How to Serve Quinoa Apple Salad
Garnishes
To finish, sprinkle a few more candied walnuts or an extra flutter of chopped parsley across the top. For a hint of creaminess, add crumbled goat cheese or feta, or a light dusting of freshly cracked black pepper. These touches turn the salad from simple to special, making every helping feel like an occasion.
Side Dishes
Quinoa Apple Salad pairs beautifully with an endless variety of mains. Serve it alongside grilled chicken or roasted salmon for a deeply satisfying meal, or as a bright, early-autumn dish with creamy soups. For plant-based menus, try it with a hearty lentil stew or a platter of roasted vegetables — it’s endlessly adaptable!
Creative Ways to Present
Make a statement by piling Quinoa Apple Salad into hollowed-out apple halves, or spoon it into endive leaves for an elegant party appetizer. Scoop it into mason jars for a picnic or lunchbox option that’s equal parts practical and Instagram-worthy. It even looks gorgeous heaped family-style on a rustic wooden board with extra toppings on the side for guests to customize.
Make Ahead and Storage
Storing Leftovers
Leftover Quinoa Apple Salad keeps well for up to 3 days when stored tightly covered in the refrigerator. The apples and celery stay crisp, and the flavors only mingle and get better as they rest. If possible, store the candied walnuts separately and toss them in just before serving to keep their signature crunch intact.
Freezing
Freezing isn’t recommended for Quinoa Apple Salad, as the apples and celery will lose their crispness, and the fresh textures make this salad truly shine. If you must, freeze just the cooked quinoa-cranberry base, then assemble the remaining components fresh after thawing.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so there’s really no need to reheat. If you prefer a warm twist (especially during colder months), you can gently warm the quinoa base in the microwave, then stir in the remaining ingredients just before serving for a cozy, fresh feel.
FAQs
Can I use a different type of apple in this salad?
Absolutely! While Gala apples offer sweetly crisp flavor, feel free to swap in Honeycrisp, Fuji, or even tangier Granny Smiths depending on your preference. Just aim for firm, juicy apples that bring that fresh crunch the Quinoa Apple Salad is known for.
What’s the best way to keep the apples from browning?
Toss the diced apple with a little lemon juice before adding them to the salad; the acidity will keep them bright and fresh, even if you’re making the salad ahead or packing it for later.
Is there a way to make this salad nut-free?
Of course! Simply omit or swap the candied walnuts for toasted pumpkin seeds or sunflower seeds to keep the salad nut-free without sacrificing crunch or flavor.
Can I prep Quinoa Apple Salad in advance?
Definitely! This salad is actually at its tastiest after sitting for a bit, as the flavors meld beautifully. Make it several hours ahead, but for the best texture, add the candied walnuts just before serving.
Is this salad gluten-free and vegan?
Yes, Quinoa Apple Salad is naturally gluten-free and vegan as written. Just double-check labels on your candied walnuts and Dijon mustard to be sure there are no hidden ingredients.
Final Thoughts
If you’re ready to fall in love with a new go-to recipe, don’t wait to try Quinoa Apple Salad. From the first forkful, you’ll taste the joyful balance of flavors and textures, and I bet it won’t be long before it’s a staple at your table too!
Print
Quinoa Apple Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Quinoa Apple Salad is a delightful blend of nutty quinoa, sweet apples, tart cranberries, and crunchy walnuts, all tossed in a flavorful vinaigrette. It’s a refreshing and nutritious dish perfect for any occasion.
Ingredients
For the Salad:
- 1 ½ cups vegetable broth
- ¾ cup tricolor quinoa, rinsed
- ½ cup dried cranberries
- 1 gala apple, diced into ¼-inch cubes
- ¼ cup celery, diced into ¼-inch cubes
- ¼ cup fresh parsley, chopped
- ¼ cup candied walnuts
For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook Quinoa: In a medium saucepan, bring vegetable broth and rinsed quinoa to a boil. Stir in cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork and transfer to a large salad bowl.
- Prepare Vinaigrette: While the quinoa is resting, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, allspice, salt, and pepper in a small bowl.
- Assemble Salad: Add diced apple, celery, parsley, and candied walnuts to the quinoa. Pour the vinaigrette over the salad and toss until well combined.
- Serve: Serve immediately or chill for 30 minutes to enhance the flavor. Enjoy cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Quinoa Apple Salad, Apple Quinoa Salad, Healthy Salad Recipe
