Description
A refreshing and nutritious Apple Quinoa Salad combined with a rich Tahini Maple Dressing. This wholesome salad blends quinoa, fresh apples, grapes, celery, raisins, almonds, and mint with a hint of cinnamon, creating a perfect balance of sweet and savory flavors. The creamy tahini and maple syrup dressing adds a delightful sweetness, making it a satisfying and healthy meal option suitable for vegetarians.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa (tri-color recommended)
- 1 3/4 cups water
- 1 lemon, juice of
- 2 large apples, cored and diced (1 green + 1 red, or 2 of the same color)
- 1 1/2 cups grapes, sliced in half
- 1 celery rib, thinly sliced
- 1/4 cup raisins or cranberries
- 1/4 cup almonds, slivered or chopped
- A few large mint leaves, julienned
- 1/2 teaspoon cinnamon, or to taste
- Salt and pepper, to taste
Dressing Ingredients
- 1/4 cup tahini
- 3 tablespoons water (adjust as needed)
- 1 to 2 tablespoons pure maple syrup
- 1/2 teaspoon cider vinegar (optional, to taste)
Instructions
- Prepare the Quinoa: Rinse the quinoa thoroughly in a fine mesh sieve to remove any bitterness. In a medium-sized pot, combine the rinsed quinoa with 1 3/4 cups of water and bring it to a boil. Once boiling, cover the pot and reduce the heat to a simmer. Let it cook for 15 minutes. After cooking, remove the lid and allow the quinoa to sit for an additional 15 minutes. Fluff the grains gently with a fork to separate them.
- Make the Dressing: While the quinoa cooks, prepare the tahini maple dressing. In a small bowl, mix together the tahini, water, maple syrup, and optional cider vinegar. Stir well to combine. Adjust the consistency by adding water a teaspoon at a time to thin the dressing or more tahini to thicken it. The dressing should be pourable enough to drizzle over the salad. Set it aside to let the flavors meld.
- Prepare the Fruit and Vegetables: Core and dice the apples, then toss them immediately with the lemon juice to prevent browning. Thinly slice the celery rib, halve the grapes, and julienne the mint leaves. Measure out the raisins and almonds ready for assembly.
- Assemble the Salad: In a large bowl, combine the fluffed quinoa with the diced apples, grapes, celery, raisins, almonds, mint, and cinnamon. Mix everything gently but thoroughly. Taste and add additional cinnamon, salt, or pepper if preferred for a balanced flavor.
- Serve or Store: You can serve the salad immediately by spooning it into serving dishes and drizzling it generously with the tahini maple dressing. For best flavor, serve at room temperature if eaten within a few hours.
- Storage: If not serving right away, store the salad in the refrigerator until ready to eat. Leftovers can be kept in an airtight container in the fridge for 5 to 6 days.
Notes
- The salad can be enjoyed as a light lunch or a nutritious side dish.
- Adjust cinnamon and maple syrup levels according to your taste preferences for sweetness and spice.
- Use gluten-free certified quinoa to ensure the recipe remains gluten-free.
- If you prefer, swap almonds for walnuts or pecans for a different nut flavor.
- The optional cider vinegar in the dressing adds a subtle tang but can be omitted if you prefer a milder dressing.
- For vegan diets, ensure the maple syrup you use is pure and does not contain any additives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Fusion / Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 15g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: apple quinoa salad, tahini maple dressing, healthy salad, vegetarian salad, quinoa recipes, fruit and nut salad, easy lunch recipe, gluten-free salad
