Quinoa Apple Salad with Cranberries, Candied Walnuts, and Maple Dijon Vinaigrette Recipe
This Quinoa Apple Salad is a deliciously fresh and fruity dish combining fluffy tricolor quinoa with crisp apples, celery, dried cranberries, and candied walnuts, all tossed in a tangy maple Dijon vinaigrette. Perfect for a light lunch or a flavorful side, this salad is vibrant, nutrient-packed, and quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 ½ cups vegetable broth
- ¾ cup tricolor quinoa, rinsed
- ½ cup dried cranberries
- 1 gala apple, diced into ¼-inch cubes
- ¼ cup celery, diced into ¼-inch cubes
- ¼ cup fresh parsley, chopped
- ¼ 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
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook Quinoa: In a medium saucepan, bring the vegetable broth and rinsed quinoa to a boil. Stir in the dried cranberries, cover the saucepan, then remove it from heat. Let the quinoa stand covered for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
- Prepare Vinaigrette: While the quinoa is resting, whisk together extra virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, kosher salt, and black pepper in a small bowl until well combined.
- Combine Salad Ingredients: Fluff the quinoa with a fork and transfer it to a large salad bowl. Add the diced gala apple, celery, chopped fresh parsley, and candied walnuts to the quinoa.
- Toss Salad: Pour the prepared maple Dijon vinaigrette over the salad ingredients. Toss everything gently but thoroughly until all components are evenly coated with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or refrigerate for 30 minutes to let the flavors meld. Enjoy the salad chilled or at room temperature according to your preference.
Notes
- Rinsing the quinoa thoroughly before cooking removes its natural bitterness.
- Letting the salad chill enhances the melding of flavors but it’s also delicious when served immediately.
- Use candied walnuts to add a sweet and crunchy texture; substitute with regular toasted walnuts if preferred.
- Adjust maple syrup amount in the vinaigrette if you prefer a sweeter or tangier dressing.
- This salad can be stored in the refrigerator for up to 2 days in an airtight container.
Keywords: quinoa salad, apple salad, healthy salad, fruit salad, vegetarian salad, quinoa recipes, maple Dijon vinaigrette, fruit and nut salad
