Description
A bright and refreshing apple quinoa salad tossed in a maple Dijon vinaigrette with dried cranberries, candied walnuts, and fresh parsley. This gluten-free, vegetarian dish is perfect for meal prep, lunch, or a colorful side.
Ingredients
For the salad:
- 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
For the 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
1. In a medium saucepan, bring vegetable broth and rinsed quinoa to a boil. Stir in dried cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork and transfer to a large bowl.
2. While the quinoa rests, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, allspice, salt, and pepper in a small bowl.
3. Add diced apple, celery, parsley, and candied walnuts to the quinoa.
4. Pour the vinaigrette over the salad and toss until well combined.
5. Serve immediately or chill for 30 minutes to enhance flavor. Enjoy cold or at room temperature.
Notes
Swap candied walnuts for plain toasted nuts or sunflower seeds for a nut-free version.
Honeycrisp or Fuji apples work well if Gala is unavailable.
If preparing ahead, add apples just before serving to prevent browning.
This salad tastes even better the next day as the flavors meld together.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 155
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg