Name: Quinoa Apple Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups vegetable broth; 3/4 cup tricolor quinoa, rinsed; 1/2 cup dried cranberries; 1 gala apple, diced into 1/4 inch cubes; 1/4 cup celery, diced into 1/4 inch cubes; 1/4 cup fresh parsley, chopped; 1/4 cup candied walnuts; 3 tablespoons extra virgin olive oil; 1 teaspoon maple syrup; 1 tablespoon dijon mustard; 1 tablespoon apple cider vinegar; 1 garlic clove, minced; 1/4 teaspoon ground allspice; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper

Jump to Recipe

If you’re after a fresh, colorful dish that’s as satisfying as it is nourishing, you’ll love this Quinoa Apple Salad. Packed with nutty tricolor quinoa, crisp apples, crunchy celery, and bursts of dried cranberries, this salad is tossed with a lively maple dijon vinaigrette and crowned with candied walnuts and fresh parsley. Every bite is a fantastic play of flavors and textures. Whether you serve it warm, chilled, or at room temperature, this salad is a joyful celebration of vibrant ingredients, and it’s perfect for lunch, picnics, or your next gathering!

Ingredients You’ll Need

Quinoa Apple Salad Recipe - Recipe Image

Ingredients You’ll Need

The best part about making Quinoa Apple Salad is that the ingredient list is short, sweet, and full of kitchen staples that come together for an unforgettable salad. Each component adds its own magic, from the nutty base to the crunchy toppings—it’s all important!

Vegetable broth: Infuses the quinoa with delicious savory flavor, making it far from bland.
Tricolor quinoa: Offers a nutty taste and appealing color; make sure to rinse for the fluffiest texture.
Dried cranberries: Bring pops of chewy sweetness and gorgeous color.
Gala apple: Adds a juicy crunch and light sweetness that brightens every bite.
Celery: Delivers crisp freshness and a hint of earthiness.
Fresh parsley: For vibrant green color and a burst of herby flavor.
Candied walnuts: Give this salad irresistible crunch and sweet nuttiness.
Extra virgin olive oil: The rich base for your vinaigrette—choose the best you can.
Maple syrup: Balances the tangy dressing with its caramel sweet notes.
Dijon mustard: A zingy kick that ties the vinaigrette together.
Apple cider vinegar: Offers a tangy backbone to the dressing, keeping flavors lively.
Garlic clove: A little bit goes a long way for sharp depth in the dressing.
Ground allspice: Lends cozy warmth and a hint of autumn flavor.
Kosher salt: Enhances all the natural flavors in the salad.
Black pepper: Adds a subtle heat that balances the sweetness.

How to Make Quinoa Apple Salad

Step 1: Cook the Quinoa

Start by giving your quinoa a quick rinse (this keeps it nice and fluffy with no bitterness). Combine it with vegetable broth in a medium saucepan and bring to a boil. This savory base makes all the difference, creating quinoa that’s packed with flavor right from the get-go.

Step 2: Infuse with Cranberries and Rest

Once the quinoa comes to a boil, stir in the cranberries, cover, and immediately take the pan off the heat. Let it all stand for about 15 minutes. This gentle steaming plumps the cranberries and means you get perfect, fluffy grains every single time. Fluff with a fork and transfer to your favorite large salad bowl.

Step 3: Make the Maple Dijon Vinaigrette

While the quinoa cools a little, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, salt, and black pepper in a small bowl or jar. The maple syrup and allspice make this vinaigrette uniquely fragrant and memorable—trust me, you’ll want to drizzle it on everything.

Step 4: Assemble the Quinoa Apple Salad

Pour that glorious dressing over the quinoa and cranberry mixture in your salad bowl. Toss thoroughly to ensure every grain is dressed. Now, fold in the diced Gala apple, celery, parsley, and candied walnuts. Give it a gentle mix so each ingredient shines through, and get ready to enjoy your Quinoa Apple Salad hot, room temperature, or chilled!

How to Serve Quinoa Apple Salad

Garnishes

Top your Quinoa Apple Salad with a few extra candied walnuts, an extra sprinkle of parsley, or even some delicate microgreens for an elegant touch. If you want to add a bit more zing, a thin shaving of fresh lemon zest perks up the whole bowl.

Side Dishes

This salad is incredibly versatile, so you can serve it with just about anything. I love pairing it with Air Fryer Tofu for a lovely plant-based meal, or with Air Fryer Chicken for something heartier. For a vibrant buffet, place it beside roasted veggies, pita chips, or a creamy hummus dip.

Creative Ways to Present

Quinoa Apple Salad loves a bit of drama! Try serving it inside a hollowed apple for a showstopper starter, or pile it high in lettuce cups for easy-handheld bites at a party. Even a simple platter with layered, colorful stripes of each ingredient looks stunning for a family-style meal.

Make Ahead and Storage

Storing Leftovers

Leftover Quinoa Apple Salad keeps beautifully in the refrigerator. Store it in an airtight container for up to 3 days. Give it a quick stir before serving, as the flavors mingle and deepen overnight.

Freezing

While you technically can freeze quinoa salads, it’s not ideal for this recipe. The apples and celery lose their crunch after thawing, and the candied walnuts turn a bit soft. For the freshest taste and best texture, enjoy it from the fridge.

Reheating

If you’d like to serve the Quinoa Apple Salad slightly warm, just microwave individual portions for 15 to 20 seconds or gently heat on the stovetop. Be careful not to cook it further—you just want to take the chill off!

FAQs

Can I use regular quinoa instead of tricolor?

Absolutely! Regular white, red, or black quinoa all work beautifully in this recipe. The tricolor version just adds a bit of color flare and a subtle mix of flavors.

What kind of apples are best for Quinoa Apple Salad?

I love Gala apples for their sweetness and crisp texture, but Honeycrisp, Fuji, or Pink Lady apples are also fantastic options. Just pick one that’s juicy and crunchy for the best bite.

Can I make Quinoa Apple Salad nut-free?

Definitely! Swap out the candied walnuts for pumpkin seeds or sunflower seeds. Both add that crave-worthy crunch without any nuts.

Is this salad vegan?

Yes! As written, Quinoa Apple Salad is completely plant-based. Just check your candied walnuts or swap them with seeds if avoiding honey or other animal products.

How can I make this salad a meal?

For a standalone meal, top your Quinoa Apple Salad with Air Fryer Tofu, grilled chicken, or even a handful of chickpeas for extra protein. It’s filling, colorful, and packed with nourishing goodness!

Final Thoughts

If you’re looking for a salad that’s equal parts vibrant, tasty, and impressively simple, try this Quinoa Apple Salad. Bursting with sweet and savory flavors and loads of texture, it’s one of those dishes you’ll crave again and again—so don’t be surprised if it becomes a new favorite at your table!

Quinoa Apple Salad Recipe

★★★★★

4.9 from 20 reviews

Author: lilan
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and nutritious Quinoa Apple Salad recipe that combines the nutty flavor of quinoa with the sweetness of apples, dried cranberries, and the crunch of celery and candied walnuts, all tossed in a flavorful maple dijon vinaigrette.

Instructions

Cook the quinoa. Bring the vegetable broth and rinsed quinoa to a boil in a medium-sized saucepan. Add the cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork. Transfer to a large salad bowl.
Make the maple dijon vinaigrette. While the quinoa is cooking, whisk together the olive oil, maple syrup, dijon mustard, apple cider vinegar, minced garlic, ground allspice, salt, and pepper.
Assemble the quinoa salad. In the bowl with the quinoa, mix in the maple dijon vinaigrette. Then mix in the diced apple, celery, parsley, and candied walnuts. Serve hot, room temperature, or cold. Enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Mixing, Tossing
Cuisine: American