Description
Cranberry Apple Quinoa Salad a nutritious and colorful salad featuring fluffy quinoa, crisp apples, and dried cranberries with a tangy maple vinaigrette.
Ingredients
Salad:
- 1 cup tri-color quinoa
- 2 medium stalks celery, finely diced
- 3 green onions, thinly sliced
- 1 large Honeycrisp apple, cored and diced
- 1/2 cup toasted walnuts, roughly chopped
- 1/3 cup unsweetened dried cranberries
Vinaigrette:
- 3 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Rinse quinoa under cold water until water runs clear. Combine with 2 cups water and a pinch of salt in a medium saucepan.
- Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed.
- Transfer quinoa to a sheet pan, spread evenly, and cool for 25 minutes, stirring occasionally.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- Whisk together vinaigrette ingredients in a small bowl. Season with salt and pepper.
- Dice celery, slice green onions, and cut apple into 1/4-inch cubes.
- Combine cooled quinoa, celery, green onions, apple, and cranberries in a large bowl.
- Pour vinaigrette over salad and toss gently. Add toasted walnuts just before serving.
Notes
- Add nuts just before serving to maintain crunchiness
- Can be made 2 days ahead (without nuts)
- Choose firm, sweet apples for best texture
- Salad keeps well for 4 days refrigerated
- Prep Time: 13 minutes
- Cook Time: 13 minutes (Additional Time: 25 minutes (cooling time))