Cranberry Apple Quinoa Salad
Full of crunch, and sweet-tart flavor, this cranberry apple quinoa salad is the perfect fall lunch or side dish.
Servings: 7 cups
Calories: 215kcal
Ingredients
For the dressing:
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar if you like a vinegary dressing, bump it up to 1/2 cup
- 2 tbsp. pure maple syrup
- 1 tbsp. whole grain mustard
Cranberry apple quinoa salad
- 3 cups quinoa cooked according to package instructions
- 1 medium apple diced *See note
- 3 stalks celery diced (1 1/2 cups)
- 3 scallions thinly sliced (1/2 cup)
- 1/2 bunch Italian parsley washed, dried and chopped (3/4 cup)
- 1/4 cup dried cranberries
- 1/3 cup pecans chopped
- 1/4 cup pepitas
- 1 tsp. salt I used Diamond Crystal kosher salt
- 1/2 tsp. freshly ground black pepper
Instructions
- Cook quinoa according to package instructions. Lay quinoa out in a thin layer on baking sheet to cool completely.
- While quinoa is cooling, whisk together olive oil, apple cider vinegar, maple syrup and mustard for dressing. Taste and adjust if necessary. Set aside.
- When quinoa has cooled completely, add to mixing bowl with remaining ingredients.
- Pour dressing over quinoa mixture and mix thoroughly to combine.
Notes
Apples turn brown within minutes of cutting them - to prevent browning, cut the apples right before mixing, or toss them in lemon water if making ahead.
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 3/4 cup | Calories: 215kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 295mg | Fiber: 4g | Sugar: 9g