Description
This Quinoa Apple Salad is a light and refreshing dish packed with crunchy apples, fluffy quinoa, nuts, dried fruit, and a tangy maple dressing. It’s perfect as a side dish, meal prep, or a healthy lunch!
Ingredients
For the Salad:
1 cup (185g) quinoa, rinsed
2 cups (480ml) water or vegetable broth
1 large apple, diced (Honeycrisp or Fuji work well)
1/2 cup (60g) chopped walnuts or pecans
1/4 cup (35g) dried cranberries or raisins
1/4 cup (30g) crumbled feta cheese (optional)
2 tbsp fresh parsley or mint, chopped
1/4 cup (40g) pomegranate seeds (optional)
For the Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
1 tbsp maple syrup or honey
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Instructions
Step 1: Cook the Quinoa
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat, fluff with a fork, and let cool.
Step 2: Make the Dressing
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
Step 3: Assemble the Salad
- In a large bowl, combine the cooked quinoa, diced apple, walnuts, dried cranberries, feta cheese (if using), and fresh herbs.
- Drizzle with the dressing and toss to coat evenly.
Step 4: Serve & Enjoy
- Garnish with pomegranate seeds if using.
- Serve immediately or refrigerate for up to 3 days.
Notes
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Protein Boost: Add grilled chicken, chickpeas, or tofu for a heartier meal.
- Nut-Free Option: Swap nuts for pumpkin or sunflower seeds.
- Make It Vegan: Use dairy-free feta or omit cheese.