Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 medium apples, diced (such as Honeycrisp or Gala)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup dried cranberries (optional)
- 1/4 cup red onion, finely diced (optional)
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all the liquid is absorbed.
- While the quinoa is cooling, dice the apples and chop the walnuts.
- In a large bowl, combine the cooked quinoa, diced apples, chopped walnuts, dried cranberries, red onion, and fresh parsley. Toss gently to combine.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
Notes
- Use high-quality crisp apples like Honeycrisp for the best flavor.
- Toast the walnuts to enhance their nutty flavor.
- Don’t overcook the quinoa; it should be fluffy and light.
- This salad can be made ahead and stored without dressing for up to 3 days.
- Adjust the sweetness of the dressing according to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: Healthy, American
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg