Can I make Quinoa Apple Salad ahead of time?

Absolutely. In fact, it tastes even better after a few hours in the refrigerator because the flavors have time to blend together. Just keep the apples and arugula separate until serving for the freshest texture.

What apples work best in Quinoa Apple Salad?

Granny Smith apples are ideal because their tart flavor balances the sweetness of the cranberries and maple syrup. Honeycrisp apples also work if you prefer something slightly sweeter.

How long does this quinoa salad last?

Stored in an airtight container, this salad stays fresh for up to 3 days in the refrigerator.

Can I use white quinoa instead of tricolor quinoa?

Definitely. Tricolor quinoa adds visual appeal and texture variation, but white quinoa tastes great too.

Is Quinoa Apple Salad healthy?

Yes! This salad contains fiber-rich quinoa, healthy fats from nuts and olive oil, and plenty of fresh ingredients. It’s filling without feeling heavy.

Quinoa Apple Salad: 30-Minute Delicious Bowl

Description

This Quinoa Apple Salad is fresh, crunchy, and packed with flavor from crisp apples, sweet cranberries, toasted walnuts, feta cheese, and a bright maple Dijon vinaigrette. Perfect for healthy lunches, holiday gatherings, or easy meal prep.

Ingredients

Scale

For the Quinoa Salad

3/4 cup tricolor quinoa, rinsed well
1 1/2 cups vegetable broth
1/2 cup dried cranberries
1 large Granny Smith apple, diced
1/2 cup celery, finely diced
2 green onions, thinly sliced
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1/3 cup feta cheese, crumbled
1/3 cup walnuts, toasted and roughly chopped
2 tablespoons pumpkin seeds, toasted
1 handful arugula (optional)

Maple Dijon Vinaigrette

4 tablespoons extra virgin olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons maple syrup
1 small shallot, finely minced
1 garlic clove, grated
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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Instructions

Place the rinsed quinoa in a medium saucepan over medium heat. Toast for 2 minutes, stirring often, until fragrant.
Add vegetable broth and bring to a boil. Stir in dried cranberries. Reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
Spread the quinoa mixture onto a large plate or baking sheet and let cool for 10 minutes.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, shallot, garlic, cinnamon, salt, and pepper.
Transfer the quinoa to a large bowl. Add apple, celery, green onions, parsley, mint, feta, walnuts, pumpkin seeds, and arugula.
Pour the vinaigrette over the salad and toss gently until evenly coated.
Serve slightly warm, chilled, or at room temperature. Let the salad sit for 10–15 minutes before serving for the best flavor.

Notes

Granny Smith apples work best for balancing sweetness and tartness.

Toasting the quinoa adds a richer nutty flavor.

Add apples just before serving for maximum crunch and freshness.

This salad tastes even better after a few hours in the refrigerator.

Add grilled chicken, chickpeas, or tofu for extra protein.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 285 kcal
Sugar: 10g
Sodium: 340mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 7g
Cholesterol: 10mg