Introduction
Do you ever crave a dish that feels both incredibly healthy and wonderfully comforting? A recipe that reminds you of crisp autumn days, even if it’s the middle of summer? This Quinoa Apple Salad is exactly that kind of recipe. It’s the kind of dish that comes together so effortlessly, you’ll wonder why you haven’t made it a staple in your kitchen already. It’s perfect for a light lunch, a satisfying side dish, or even as a vibrant addition to your potluck spread. Get ready to fall in love with this simple yet sensational salad!
Why You’ll Love This Recipe
- Super Fast: From start to finish, this salad comes together in about 30 minutes. Perfect for those busy weeknights!
- Amazingly Easy: Seriously, if you can boil water and chop an apple, you can make this salad. No complicated techniques here!
- Wonderful for Gifting: Pack this up in pretty jars or containers, and you’ve got a healthy and thoughtful gift for friends or neighbors.
- Guaranteed Crowd-Pleaser: The combination of textures and sweet-tart flavors is just irresistible. Everyone will be asking for the recipe!
Ingredients
Let’s gather everything you’ll need to create this deliciousness. I find using good quality ingredients really makes a difference!
- 3/4 cup tricolor quinoa: This gives our salad a beautiful visual appeal and a nice, nutty texture.
- 1 1/2 cups vegetable broth: Cooking the quinoa in broth instead of water adds an extra layer of flavor.
- 1 Gala apple: Choose a crisp apple for the best crunch. Gala is lovely, but Fuji or Honeycrisp would be fantastic too!
- 1/4 cup celery: Adds a refreshing, crisp element and a subtle savory note.
- 1/4 cup fresh parsley: Brightens everything up with its fresh, herbaceous flavor.
- 1/2 cup dried cranberries: For that perfect chewy sweetness and a pop of color.
- 1/4 cup candied walnuts: These add a delightful crunch and a hint of sweetness. You can buy them or make your own!
- 1 tablespoon extra virgin olive oil: The base of our bright and zesty dressing.
- 1 tablespoon apple cider vinegar: Adds a pleasant tang that balances the sweetness.
- 1 tablespoon Dijon mustard: This gives our dressing a little zip and helps emulsify it.
- 1 teaspoon maple syrup: Just a touch of natural sweetness to round out the dressing.
- 1 garlic clove: For a little pungent kick that makes the dressing sing!
- 1/4 teaspoon ground allspice: This is our secret weapon! It adds a warm, subtle spice that pairs beautifully with the apple.
- 1/4 teaspoon kosher salt: To enhance all the flavors.
- 1/4 teaspoon black pepper: Freshly ground pepper is always best!
How to Make It
Ready to whip up this fantastic salad? It’s as simple as 1-2-3 (well, seven steps, but they’re all super easy!).
- Rinse Your Quinoa: Before you do anything else, give your quinoa a good rinse under cold water in a fine-mesh sieve. This gets rid of any bitterness and ensures fluffy results.
- Cook the Quinoa: Grab a medium saucepan and combine the rinsed quinoa with the vegetable broth. Bring it to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until all the liquid is absorbed. Once it’s done, take it off the heat and let it stand, still covered, for 5 minutes. Then, fluff it up with a fork. I love how fluffy it gets after that short resting period!
- Prep Your Freshies: While your quinoa is busy cooking, start prepping the other goodies. Dice your Gala apple into bite-sized pieces. Mince your garlic clove nice and fine. Finely chop your fresh parsley and celery. Having everything prepped makes assembly a breeze.
- Whip Up the Dressing: In a large bowl, this is where the magic happens! Whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, ground allspice, kosher salt, and black pepper. Give it a good whisk until it’s all nicely combined and emulsified.
- Combine Everything: Now, add the beautifully cooked quinoa to the bowl with the dressing. Toss in your diced apple, chopped celery, chopped parsley, those delightful dried cranberries, and the crunchy candied walnuts.
- Gentle Toss: Gently toss everything together. You want to make sure all those delicious ingredients are coated in that vibrant dressing without mashing anything up.
- Serve and Enjoy! You can serve this Quinoa Apple Salad immediately while it’s still a little warm, or chill it in the refrigerator for later. It’s delicious either way!
Substitutions & Additions
This recipe is wonderfully versatile! Feel free to get creative and make it your own.
- Nuts: No candied walnuts? Pecans, almonds, or even pumpkin seeds would be a lovely crunchy addition.
- Fruit: Pears are a fantastic substitute for apples, especially in the fall. A handful of pomegranate seeds would also add a beautiful jewel-like quality and a burst of tartness.
- Protein Boost: For a more substantial meal, toss in some grilled chicken, chickpeas, or some crumbled feta cheese.
- Veggies: A little bit of finely chopped red onion or some shredded carrots can add extra color and crunch.
- Dressing Swaps: If you’re not a fan of Dijon, a little bit of tahini or even some plain Greek yogurt could be used as a base for the dressing. A squeeze of lemon juice can also brighten things up if you don’t have apple cider vinegar.
Tips for Success
A few little tricks can help ensure your Quinoa Apple Salad is absolutely perfect every time.
- Don’t Skip the Rinse: Rinsing the quinoa is crucial for removing the natural saponin coating, which can make it taste bitter.
- Fluff Your Quinoa: Letting the quinoa stand covered after cooking and then fluffing it with a fork ensures it’s light and airy, not clumpy.
- Prep Ahead: You can cook the quinoa and chop your veggies a day in advance and store them separately in the refrigerator. Then, all you have to do is toss everything together when you’re ready to eat.
- Chilling is Key (Sometimes): While delicious served immediately, this salad often tastes even better after it’s had a chance to chill in the fridge for at least 30 minutes. The flavors meld together beautifully!
How to Store It
Leftovers of this delicious Quinoa Apple Salad are a treat! Store any remaining salad in an airtight container in the refrigerator. It should stay fresh and tasty for up to 3-4 days. Keep in mind that the apples might soften slightly over time, but the flavors will continue to develop!
FAQs
Got questions? I’ve got answers!
Is this salad good for meal prep?
Absolutely! This Quinoa Apple Salad is a fantastic option for meal prep. Cook the quinoa and chop the ingredients ahead of time, then combine them just before serving or store the dressing separately until you’re ready to mix it all up.
Can I make this salad vegan?
Yes, this recipe is already vegan as written, assuming your vegetable broth and candied walnuts (if store-bought) are vegan. If you’re using honey for the dressing instead of maple syrup, you’ll want to stick with maple syrup or agave to keep it vegan.
What if I don’t have vegetable broth?
No problem at all! You can substitute the vegetable broth with water. While it won’t add as much depth of flavor, your salad will still be delicious. You might just want to add a pinch more salt to the quinoa while it cooks.
Quinoa Apple Salad
Equipment
- Fine-mesh sieve
- Medium saucepan
- Fork
- Large bowl
- Whisk
- Airtight container for storage
Ingredients
Salad
- 0.75 cup tricolor quinoa
- 1.5 cups vegetable broth or water
- 1 Gala apple diced
- 0.25 cup celery finely chopped
- 0.25 cup fresh parsley finely chopped
- 0.5 cup dried cranberries
- 0.25 cup candied walnuts or other nuts/seeds
Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove minced
- 0.25 teaspoon ground allspice
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper freshly ground
Instructions
- Rinse your quinoa under cold water in a fine-mesh sieve.
- In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
- While quinoa cooks, dice the apple, mince the garlic, finely chop the parsley and celery.
- In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, allspice, salt, and pepper.
- Add the cooked quinoa to the bowl with the dressing. Add diced apple, chopped celery, chopped parsley, dried cranberries, and candied walnuts.
- Gently toss everything together until well coated.
- Serve immediately or chill for later.