Quinoa Apple Salad with Cranberries and Candied Walnuts Recipe

Introduction

This Quinoa Apple Salad is a delightful combination of nutty quinoa, crisp apples, and a tangy maple dijon vinaigrette. It’s a fresh, wholesome dish perfect for a light lunch or a side at your next gathering.

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

Maple Dijon Vinaigrette

• 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

1. Step 1: Bring the vegetable broth and rinsed quinoa to a boil in a medium-sized saucepan. Add the dried cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff the quinoa with a fork. Transfer it to a large salad bowl.
2. Step 2: While the quinoa is cooking, whisk together the olive oil, maple syrup, dijon mustard, apple cider vinegar, minced garlic, ground allspice, salt, and pepper to make the vinaigrette.
3. Step 3: Pour the maple dijon vinaigrette over the quinoa and stir well to combine.
4. Step 4: Gently mix in the diced apple, celery, fresh parsley, and candied walnuts.
5. Step 5: Serve the salad hot, at room temperature, or chilled according to your preference.

Tips & Variations

• Rinse quinoa thoroughly before cooking to remove its natural coating called saponin, which can taste bitter.
• For extra crunch and flavor, use organic candied walnuts if possible.
• This salad is delicious served cold, making it ideal for summer meals.
• To save time, pre-cook the quinoa, chop the produce, and prepare the dressing ahead. Store separately in the fridge, then combine when ready to serve.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the vinaigrette separate if possible and dress the salad just before serving. Reheat only if you prefer it warm; otherwise, it is equally tasty chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of quinoa?

Yes, you can use white or red quinoa instead of tricolor. The cooking time and texture will be similar, but tricolor adds a nice visual appeal.

Is this salad vegan and gluten-free?

Yes, all ingredients are naturally vegan and gluten-free, making this salad suitable for a variety of dietary needs.

Quinoa Apple Salad with Cranberries and Candied Walnuts Recipe

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★★★★★

4.7 from 89 reviews

A refreshing and wholesome Quinoa Apple Salad featuring tricolor quinoa cooked in vegetable broth, tossed with dried cranberries, crisp gala apple, celery, fresh parsley, and candied walnuts, all brought together with a sweet and tangy maple Dijon vinaigrette. Perfect served hot, room temperature, or chilled for a nutritious meal or side dish.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa Salad

• 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

Maple Dijon Vinaigrette

• 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

1. Cook the Quinoa: In a medium-sized saucepan, bring the vegetable broth and rinsed tricolor quinoa to a boil. Stir in the dried cranberries, cover the pot, and remove it from the heat. Let it stand undisturbed for 15 minutes until the quinoa is fully cooked and has absorbed the liquid. Fluff the quinoa with a fork to separate the grains, then transfer it to a large salad bowl.
2. Prepare the Maple Dijon Vinaigrette: While the quinoa is cooking, whisk together 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 until well combined and emulsified.
3. Combine Salad Ingredients: Pour the maple Dijon vinaigrette over the warm quinoa in the salad bowl and toss gently to coat. Add the diced gala apple, diced celery, chopped fresh parsley, and candied walnuts. Mix everything together thoroughly to distribute the flavors evenly.
4. Serve: The salad can be served hot, at room temperature, or chilled, according to your preference. It pairs wonderfully as a side dish or a light main course, especially during warm weather when served cold.

Notes

• Rinse your quinoa thoroughly under cold water in a fine mesh strainer before cooking to remove the natural bitter coating called saponin.
• For best flavor and quality, use organic candied walnuts when possible.
• This salad is especially refreshing when served cold, making it perfect for summer meals or picnics.
• Make ahead tips: You can cook the quinoa, chop the apple and celery, and prepare the dressing in advance. Store all components separately in the refrigerator and combine just before serving for optimal freshness.

Keywords: quinoa salad, apple salad, healthy salad, vegetarian salad, maple Dijon vinaigrette, tricolor quinoa, autumn salad, gluten free salad