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Quinoa Apple Cranberry Salad

This Quinoa Apple Cranberry Salad is light, vibrant, and packed with flavor—a refreshing, wholesome dish perfect for lunch or a festive side.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 cup Quinoa rinsed thoroughly to remove bitterness
  • 2 cups Water for cooking quinoa
  • 1 cup Apples diced, use a crisp variety like Honeycrisp or Fuji
  • 1 cup Fresh cranberries
  • 0.5 cup Dried cranberries
  • 0.5 cup Walnuts chopped
  • 0.25 cup Parsley chopped
  • 0.25 cup Green onions sliced thinly
  • 0.25 cup Olive oil extra virgin
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Honey
  • Salt and pepper to taste

Instructions

Directions: Quinoa Apple Cranberry Salad

  • Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove its natural coating, which can taste bitter.
  • In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is tender and water is absorbed.
  • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
  • While the quinoa is cooking and cooling, dice 1 cup of crisp apples into bite-sized pieces. Toss with a splash of lemon juice if desired to prevent browning.
  • Rinse 1 cup fresh cranberries or measure 1/2 cup dried cranberries. Chop 1/2 cup walnuts and 1/4 cup fresh parsley. Slice 1/4 cup green onions thinly.
  • In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, and 1 tablespoon honey. Season with salt and pepper to taste and whisk until well combined and slightly emulsified.
  • In a large mixing bowl, combine cooled quinoa, diced apples, cranberries, chopped walnuts, parsley, and green onions.
  • Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
  • Serve immediately for the freshest texture, or refrigerate for at least 30 minutes to allow flavors to meld beautifully.
  • This salad holds up well for up to 3 days in the fridge, making it a fantastic make-ahead option.

Equipment

  • Medium Saucepan
  • Fine Mesh Sieve
  • Mixing Bowl
  • Whisk or fork
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Serving bowl or storage container

Notes

  • Rinse quinoa thoroughly to remove bitterness and ensure a pleasant flavor.
  • Let quinoa cool completely before mixing to avoid wilting fresh ingredients.
  • Toss apples with lemon juice if preparing ahead to prevent browning.
  • Substitute walnuts with pecans, almonds, or pistachios for different textures.
  • Make the salad vegan by replacing honey with maple syrup or agave nectar.