Dinner

Quinoa Apple Salad: A Fruity, Fresh & Flavor-Packed Favorite Recipe

BySimon Carel October 14, 2025October 14, 2025

Introduction

This Quinoa Apple Salad is a refreshing blend of fruity sweetness and fresh herbs, perfect for a light lunch or a vibrant side dish. Packed with textures and flavors, it combines tender quinoa, crisp apples, and candied walnuts for a delightful crunch.

A large white bowl is filled with a layered quinoa salad, the base layer consisting of small, round, beige and slightly translucent quinoa grains. Mixed throughout are small, bright green celery pieces adding a crunchy texture. Scattered among these are thin, curved slices of red-skinned apple with white flesh, offering a fresh and crisp look. Deep red dried cranberries are dotted evenly across the salad, along with light brown walnut halves adding a rough, textured appearance. Small dark green parsley leaves are sprinkled on top, creating a fresh and colorful contrast. The bowl rests on a white marbled surface, with some apple halves, cranberries, and parsley around, enhancing the freshness of the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups vegetable broth
¾ cup tricolor quinoa, rinsed
½ cup dried cranberries
1 gala apple, diced into ¼-inch cubes
¼ cup celery, diced into ¼-inch cubes
¼ cup fresh parsley, chopped
¼ cup candied walnuts
3 tablespoons extra virgin olive oil
1 teaspoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 garlic clove, minced
¼ teaspoon ground allspice
¼ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Step 1: In a medium saucepan, bring the vegetable broth and rinsed quinoa to a boil. Stir in the dried cranberries, cover the pan, and remove it from heat. Let it stand for 15 minutes, then fluff with a fork and transfer the quinoa mixture to a large salad bowl.
Step 2: While the quinoa is resting, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, kosher salt, and black pepper in a small bowl to make the vinaigrette.
Step 3: Add the diced apple, celery, chopped parsley, and candied walnuts to the quinoa. Pour the vinaigrette over the salad and toss gently until everything is well combined.
Step 4: Serve the salad immediately or chill it for 30 minutes to let the flavors meld. It can be enjoyed cold or at room temperature.

Tips & Variations

For extra protein, add cooked chickpeas or grilled chicken.
Swap walnuts for pecans or almonds for a different crunch.
Use honey instead of maple syrup if you prefer a different sweetness.
Add a handful of fresh spinach or arugula for more greens.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. This salad tastes best when served chilled or at room temperature. If it seems dry after storage, toss with a little extra olive oil or vinaigrette before serving.

How to Serve

A white bowl filled with a mixed quinoa salad showing a base layer of fluffy, pale yellow quinoa grains spread evenly. On top, there are small pieces of green celery and green parsley leaves adding fresh color, along with chopped red and white apple slices scattered across the salad. Mixed in are dark red dried cranberries and brown walnut pieces placed throughout, giving the dish a varied and textured look. The bowl sits on a white marbled surface with some apple slices and dried cranberries placed nearby as decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, water can be used, but vegetable broth adds more flavor to the quinoa, enhancing the overall taste of the salad.

Is it okay to prepare this salad in advance?

Absolutely. Making the salad a few hours ahead allows the flavors to blend nicely. Just keep it refrigerated and add the candied walnuts just before serving to maintain their crunch.