Apple Walnut Quinoa Salad Recipe

Today I whipped up a delightful Cranberry Apple Quinoa Salad Recipe combining vibrant Granny Smith apples and toasted walnuts with bursts of dried cranberries, crisp red onion, and fresh parsley. A drizzle of tangy lemon juice and extra virgin olive oil ties everything together for a refreshing, filling, healthy meal.

I’m always on the lookout for recipes that pack a punch in both flavor and nutrition. Recently, I made my Apple Walnut Quinoa Salad and I gotta say, its mix of textures and flavors had me rethinking what a salad can really be.

I started with 1 cup of rinsed quinoa cooked in 2 cups of water until it was perfectly fluffy. Then I threw in 2 diced Granny Smith apples for that sharp burst of tartness, along with roughly chopped walnuts (I toasted mine for an extra crunch).

I also mixed in a handful of dried cranberries, red onion, celery and parsley, which gave the dish a surprising lift. I finished it off by drizzling 2 tablespoons of lemon juice, 3 tablespoons of extra virgin olive oil and a touch of honey, just enough to balance the flavors out.

Its kinda like blending elements of an autumn favorite with hints you’d expect from a Cranberry Apple Quinoa Salad recipe. Enjoy and give it a whirl!

Why I Like this Recipe

1. I love how the crunchy walnuts and crisp apples add a satisfying texture to every bite.
2. I really enjoy the mix of sweet cranberries with the tangy lemon dressing that makes everything pop.
3. I like that it’s so healthy and full of protein, yet filling enough to serve as a proper meal.
4. I appreciate how the flavors all blend together after chilling in the fridge, giving it an even more refreshing taste.

This Apple Walnut Quinoa Salad is all about healthy eating done right. It’s got protein and a cool mix of textures and flavors that really make it a complete meal. I mean, it’s filling enough for dinner and perfect for the whole family. The apples, walnuts, and cranberries give it a sweet and crunchy feel while the lemon and olive oil dressing adds a bright, tangy kick. It’s not complicated to make and I love that I can just whisk together the dressing, toss everything in a bowl, and chill it for half an hour before serving. Overall, it’s a great dish that feels both simple and satisfying.

Ingredients

• Quinoa: Nutritious grain with complete proteins and fiber, perfect for energy and digestion.
• Granny Smith Apples: Crisp, tart fruit boosting fiber and vitamins for a tangy contrast.
• Walnuts: Crunchy nuts supplying healthy fats and protein, enhancing flavor and texture.
• Dried Cranberries: Sweet, chewy berries offering antioxidants and natural sweetness.
• Red Onion: Sharp, piquant flavor with antioxidants that brighten the overall taste.
• Celery: Crunchy and mildly bitter, providing fiber and a refreshing crunch.
• Fresh Parsley: Herbaceous green adding vibrant color, aroma and gentle flavor balance.

Ingredient Quantities

• 1 cup quinoa (rinsed)
• 2 cups water
• 2 Granny Smith apples, cored and diced (about 2 cups)
• 1/2 cup walnuts, roughly chopped (toasted if you like)
• 1/2 cup dried cranberries
• 1/4 cup red onion, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup fresh parsley, chopped
• 2 tablespoons lemon juice (juice of about one lemon)
• 3 tablespoons extra virgin olive oil
• 1-2 teaspoons honey (adjust based on your taste)
• Salt and pepper to taste

How to Make this

1. Rinse the quinoa and add it into a medium saucepan with 2 cups of water. Bring it to a boil, then lower the heat and let it simmer until all the water is absorbed, about 15 minutes.

2. While the quinoa is cooking, dice the Granny Smith apples after coring them, so you’ll have about 2 cups.

3. In a large bowl, mix the diced apples, roughly chopped walnuts (toasted if you like), dried cranberries, finely diced red onion, and celery.

4. Once the quinoa is done, fluff it with a fork and let it cool a bit.

5. Chop about 1/2 cup of fresh parsley and add it to the apple and nut mixture.

6. In a small bowl, whisk together the 2 tablespoons lemon juice, 3 tablespoons olive oil, 1 to 2 teaspoons honey, salt, and pepper.

7. Pour the dressing over the mixed fruits and veggies.

8. Now add the cooled quinoa into the big bowl and mix everything together well.

9. Taste your salad and adjust the seasoning if needed by adding more salt, pepper or even a bit more honey if you like it sweeter.

10. Let the salad chill in the fridge for about 30 minutes before serving to let the flavors blend, then enjoy your healthy dish!

Equipment Needed

1. Medium saucepan for cooking the quinoa
2. Fine-mesh strainer or colander to rinse the quinoa
3. Cutting board for chopping apples, celery, red onion, and parsley
4. Chef’s knife for dicing and chopping
5. Large mixing bowl for combining apples, walnuts, cranberries, and veggies
6. Small bowl for whisking the dressing
7. Fork for fluffing the quinoa after cooking
8. Whisk (or an extra fork) for mixing the dressing
9. Measuring cups and spoons for accurate ingredient portions
10. Refrigerator to chill the salad before serving

These are the basic items you need for this recipe, and they should cover all the steps as described in the instructions.

FAQ

Apple Walnut Quinoa Salad Recipe Substitutions and Variations

• Granny Smith apples: Instead of these tart apples you could use Honeycrisp or Pink Lady apples for a sweeter flavor.
• Walnuts: If you dont have walnuts, try using pecans or even slivered almonds which add a nice crunch.
• Dried cranberries: You could swap these with dried cherries or even golden raisins if you’re looking for a different twist.
• Red onion: If the sharpness of red onion is too much you might use a milder shallot or some green onions instead.
• Celery: If celery isnt your thing, diced cucumber or even a bit of radish can work as a crisp alternative.

Pro Tips

1. Toasting the walnuts in a dry pan over low heat and stirring frequently helps bring out their flavor without burning them so they add a nutty crunch.

2. Rinsing the quinoa really well before cooking keeps it from tasting bitter, and adding a pinch of salt to the water can improve its flavor.

3. Letting the salad chill in the fridge for longer than the suggested 30 minutes, say about 45 minutes, helps the dressing mix into all the ingredients better.

4. To keep your diced apples from browning and to maintain a crisp texture, toss them in a bit of lemon juice right after cutting.