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Cranberry Apple Quinoa Salad

Cranberry Apple Quinoa Salad
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Cranberry Apple Quinoa Salad is a fresh, vibrant, and nutritious dish perfect for crisp fall days. Combining the nutty flavor of quinoa with tart dried cranberries, sweet crisp apples, and toasted walnuts, this salad offers a delightful balance of textures and flavors. Enhanced with fresh herbs and a simple lemon-olive oil dressing, it’s a colorful, wholesome, and easy-to-make recipe that serves as a salad, side, or light main dish ideal for seasonal entertaining or everyday meals.

Ingredients

Scale

Quinoa Base

  • 1 cup quinoa (rinsed and cooked)
  • 2 cups water (for cooking quinoa)

Produce

  • 2 medium fresh apples (Honeycrisp or Granny Smith), cored and diced
  • 1 handful fresh parsley or mint, finely chopped
  • Juice of 1 lemon (freshly squeezed)

Dried Fruit and Nuts

  • ½ cup dried cranberries
  • ½ cup walnuts, roughly chopped and lightly toasted

Dressing and Seasoning

  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Quinoa: Rinse 1 cup of quinoa under cold water to remove bitterness. Cook it according to package instructions, typically simmering in 2 cups of water for about 15 minutes until fluffy. Fluff the quinoa with a fork and let it cool completely.
  2. Chop the Produce: While the quinoa cools, core and dice 2 medium-sized apples into bite-sized pieces. Finely chop a handful of fresh parsley or mint. Measure out ½ cup of dried cranberries and roughly chop ½ cup of walnuts, then toast the walnuts lightly in a dry skillet over medium heat until fragrant and lightly golden. Let them cool.
  3. Make the Dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil with the juice of one lemon. Season with salt and pepper to taste. This simple vinaigrette brightens and ties together the salad’s flavors without overpowering them.
  4. Combine Everything: In a large mixing bowl, toss the cooled quinoa with the diced apples, dried cranberries, toasted walnuts, and chopped herbs. Drizzle the dressing over the salad and gently toss to coat everything evenly.
  5. Serve or Chill: Serve the salad immediately for a fresh, lively experience or refrigerate for 30 minutes to allow the flavors to meld. Both serve as delicious options perfect for fall gatherings.

Notes

  • Rinse Quinoa Thoroughly: Removes the natural coating called saponin, which can cause bitterness.
  • Use Cold Quinoa: Cooling the quinoa prevents the apples from wilting and maintains crisp textures.
  • Toast Walnuts Lightly: Enhances flavor and adds a pleasant crunch to the salad.
  • Balance Flavors: Adjust lemon juice and salt carefully as both intensify other ingredients.
  • Prep Ahead: The salad tastes even better after chilling, making it ideal for meal prep.

Nutrition

Keywords: cranberry apple quinoa salad, fall salad, quinoa salad, healthy salad, gluten free, vegan salad, autumn recipe

Find it online: https://marycorner.com/cranberry-apple-quinoa-salad/