Description
This vibrant and nutrient-dense salad balances the wholesome, nutty texture of fluffy quinoa with the crisp sweetness of fresh apples and the chewy tartness of dried cranberries. Enhanced with crunchy pecans and a zesty apple cider vinaigrette, this dish is a crowd-pleasing, plant-based meal perfect for busy families, meal prep, or seasonal gatherings. It is a hearty, fiber-rich salad that keeps well in the refrigerator, allowing flavors to meld beautifully over time.
Ingredients
1 cup uncooked quinoa
2 cups water
1/2 cup diced celery
2 green onions, sliced thinly
1 cup diced Honeycrisp or Granny Smith apple
1/3 cup toasted pecans, chopped
1/3 cup dried cranberries
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water to remove bitterness.
In a medium saucepan, combine quinoa and water, bring to a boil, then cover and simmer for 15 minutes or until water is absorbed.
Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
In a small jar or bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper to create the vinaigrette.
In a large mixing bowl, combine the cooled quinoa, diced celery, green onions, apples, pecans, and dried cranberries.
Pour the dressing over the salad and toss gently to coat evenly.
Serve immediately or refrigerate for at least an hour to allow flavors to develop.
Notes
To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, watching closely to prevent burning. This salad is highly customizable; feel free to add feta cheese or chickpeas for extra protein. Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg