This Quinoa Apple Salad is a beautifully simple dish, full of bright flavors and satisfying textures. It’s the kind of recipe that feels both wholesome and special, perfect for a light lunch or a vibrant side dish that comes together in just about 30 minutes.
My sister Jennifer always brought sunshine, and this salad is her in a bowl. She’d bring it to our family picnics, and its bright, fresh taste was such a contrast to the usual heavy dishes. It was always the first bowl to be empty.
What Makes This Salad So Special
- Quick & Easy: This entire salad is ready in just 30 minutes, making it perfect for a weekday meal.
- Flavorful & Fresh: The combination of crisp apples, sweet cranberries, and a tangy vinaigrette creates a wonderfully balanced taste.
- Versatile: It works beautifully as a stand-alone vegetarian lunch, a side for grilled meats, or an easy dish for meal prepping.
- Healthy & Wholesome: Packed with protein from the quinoa and nuts, plus fiber from the fruit and grains, it’s a meal you can feel good about.
What You’ll Need From Your Kitchen
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 medium green apples, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and black pepper to taste
A Couple of Helpful Kitchen Tools
My Trusty Fine Mesh Sieve
A fine mesh sieve is my secret for rinsing quinoa properly, ensuring none of the tiny grains escape down the drain.
My Go-To Small Whisk
I find a small whisk is perfect for emulsifying the dressing, bringing the oil and vinegar together into one lovely, cohesive sauce.
Let’s Bring This Beautiful Salad to Life
Cooking the Quinoa to Fluffy Perfection
In a medium saucepan, combine your rinsed quinoa and water (or broth). Bring it to a boil, then lower the heat, pop a lid on, and let it simmer for about 15 minutes, or until it looks fluffy and has absorbed the liquid. Let it cool completely. A little tip from me: Using vegetable broth instead of water adds a subtle, savory depth that I just love.
Combining the Colorful Ingredients
In a large bowl, gently combine the cooled quinoa, your diced apples, the sweet cranberries, toasted pecans, and fresh parsley. Be sure your quinoa has fully cooled down; if it’s still warm, it can make the apples and parsley a bit soft.
Whisking the Simple Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until it’s well combined. I always taste the dressing at this stage, sometimes it needs a tiny bit more salt or a little extra honey, depending on the day.
Gently Tossing it All Together
Pour your freshly made dressing over the salad. Use a large spoon to toss everything gently until it’s all lightly coated. The key here is to be gentle; you don’t want to bruise the apples or break up the fluffy quinoa.
A Little Chill Time for Flavor
For the best flavor, cover the salad and let it chill in the refrigerator for at least 20 minutes before serving. This little rest is so important, it gives all those wonderful flavors a chance to get to know each other and meld together beautifully.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. The values are calculated for one of four servings.
To Make It a Little Lighter
- Reduce the Sugar: You can easily omit the honey or maple syrup for a less sweet, more savory dressing, or use a sugar-free alternative if you prefer.
- Boost the Greens: For extra nutrients and a lovely color, feel free to toss in a few handfuls of fresh spinach or arugula along with the other ingredients.
- Swap the Nuts: While pecans are delicious, you can swap them for walnuts or slivered almonds to change up the flavor profile and healthy fats.
My Favorite Ways to Serve This Salad
- A Simple Lunch: This salad is hearty enough to be a satisfying lunch all on its own. I love packing it in a jar for a simple meal on the go.
- With Grilled Protein: It pairs wonderfully with simple grilled chicken breast or a flaky piece of salmon for a more substantial dinner.
- As Lettuce Wraps: For a fun and light serving option, spoon the salad into crisp butter lettuce cups. It’s a lovely, refreshing way to enjoy it.
My Secrets for a Perfect Salad Every Time
- Forgetting to Rinse Quinoa: Quinoa has a natural coating called saponin that can taste bitter. Rinsing it thoroughly under cold water before cooking removes this and ensures a clean, nutty flavor.
- Dressing Warm Quinoa: Adding the dressing while the quinoa is still warm will cause the other ingredients to wilt and can make the salad a bit soggy. Patience is key, let it cool completely!
- Browning Apples: Apples can start to brown shortly after being cut. To keep them looking fresh and crisp, dice them just before you’re ready to toss everything together.
Keeping it Fresh for Later
This salad stores quite well in the refrigerator in an airtight container for up to 3 days. If you plan to make it ahead, I recommend storing the dressing separately and tossing it with the salad just before serving to keep everything as crisp and fresh as possible.
From My Kitchen to Yours
Food, for me, is all about the memories we attach to it. I hope this simple, bright salad brings a little bit of sunshine to your table, just as it does to mine. I hope you’ll share it with people you love and create your own beautiful moments around it, filling your kitchen with warmth and your heart with joy.
Just in Case You Were Wondering…
What if I don’t have green apples?
Absolutely! While green apples provide a wonderful tartness and crunch, feel free to use a sweeter variety like Fuji or Honeycrisp if that’s what you have on hand. The salad will be just as delicious.
How can I make this salad vegan?
Yes, it’s very easy to adapt. Simply ensure you are using maple syrup instead of honey in the dressing, and the entire dish will be perfectly plant-based.
Can I add anything else to the salad?
Of course! This recipe is a wonderful base for creativity. Crumbled feta or goat cheese adds a lovely creamy tang, and some diced celery or red onion would provide an extra layer of crunch and flavor.
Print
Quinoa Apple Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Quinoa Apple Salad is a beautifully simple dish, full of bright flavors and satisfying textures. Perfect for a light lunch or a vibrant side dish ready in about 30 minutes.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 medium green apples, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- In a medium saucepan, combine rinsed quinoa and water (or broth). Bring to a boil, then lower heat, cover, and simmer for 15 minutes until fluffy and liquid is absorbed. Let cool completely.
- In a large bowl, combine cooled quinoa, diced apples, cranberries, pecans, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
- Pour dressing over salad and gently toss until coated.
- Chill in the refrigerator for at least 20 minutes before serving for best flavor.
Notes
For best results, rinse quinoa thoroughly to remove bitterness, allow it to cool fully before mixing, and dice apples just before tossing to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 310
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa apple salad, healthy salad, vegetarian salad, easy side dish