Quinoa Apple Salad with Cranberries and Candied Walnuts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
