Apple Walnut Quinoa Salad Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
- 2 large crisp apples (like Honeycrisp or Granny Smith), diced
- 1/2 cup walnuts, roughly chopped
- 1/3 cup dried cranberries or raisins
- 1/4 cup red onion, finely diced
- 2 cups fresh baby spinach or arugula
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place the rinsed quinoa and water or broth in a medium saucepan. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the liquid is fully absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- While the quinoa cooks, place the chopped walnuts in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently, until they are fragrant and slightly golden. This step adds a much deeper flavor to the salad.
- In a small bowl or a mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake vigorously until the dressing is well emulsified and smooth.
- Dice the apples into bite-sized pieces. If you are not serving the salad immediately, you can toss the apple pieces in a little lemon juice to prevent browning. Finely dice the red onion to ensure it blends well without overpowering the other flavors.
- In a large mixing bowl, combine the cooked quinoa, diced apples, toasted walnuts, dried cranberries, red onion, and greens. Pour the dressing over the ingredients and toss gently to coat everything evenly.
- Sprinkle the crumbled feta cheese over the top if using. Give it one final light toss and serve immediately, or chill it in the refrigerator for later.