Description
This delicious, healthy, and fruity Apple Quinoa Salad recipe makes a great lunch or side salad alongside your favorite main dish.
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 black pepper
- 1/4 teaspoon kosher salt
Instructions
1. Bring the vegetable broth and rinsed quinoa to a boil in a medium-sized saucepan.
2. Add the cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork.
3. Transfer the quinoa mixture to a large salad bowl.
4. While the quinoa is cooking, whisk together the olive oil, maple syrup, dijon mustard, apple cider vinegar, minced garlic, ground allspice, salt, and pepper.
5. In the bowl with the quinoa, mix in the maple dijon vinaigrette.
6. Mix in the diced apple, celery, parsley, and candied walnuts.
7. Serve hot, at room temperature, or cold.
Notes
I suggest rinsing your quinoa in a fine mesh strainer to remove its natural coating, saponin, which can give it a bitter taste.
Source organic walnuts if possible, for a higher quality flavor.
Serving this salad cold is perfect for summer!
To plan ahead, you can pre-cook the quinoa, chop the apple and celery, and make the dressing. Store separately in the fridge and combine when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 7g
- Sodium: 231mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg