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

Units Scale

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

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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.