Description
A crisp and colorful salad that combines sweet apple, nutty quinoa, and a bright lemon dressing, perfect for quick, healthy meals.
Ingredients
- 1 cup quinoa (white or tri-color), rinsed
- 2 cups water
- 1 large apple, diced
- 1/2 cup celery, diced
- 1/4 cup red onion, finely diced
- 1/2 cup walnuts, chopped (toasted optional)
- 1/4 cup dried cranberries
- 2 tablespoons lemon juice (about 1 small lemon)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine mesh sieve to remove the bitter coating.
- Combine rinsed quinoa and 2 cups water in a medium pot; bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and quinoa is fluffy.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool faster.
- DICE the apple and celery; finely chop the red onion. If toasting walnuts, place them in a dry skillet over medium heat for 3–4 minutes.
- Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Adjust to taste.
- Combine cooled quinoa, apple, celery, red onion, walnuts, and dried cranberries in a large bowl.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.
- Serve chilled or at room temperature, allowing flavors to meld for 30–60 minutes.
Notes
For added flavor, toast the walnuts and use a tart-sweet apple variety like Honeycrisp. This salad keeps well in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American