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Cranberry Apple Quinoa Salad

Cranberry Apple Quinoa Salad: A Vibrant Superfood Delight

This Cranberry Apple Quinoa Salad is a deliciously vibrant dish that celebrates healthy eating.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa Rinse before cooking to eliminate bitterness.
  • 2 cups water Essential for cooking quinoa.
  • 1 medium apple Firm varieties like Honeycrisp or Granny Smith are best.
  • 1/2 cup dried cranberries Can substitute with dried cherries or raisins.
  • 1/4 cup fresh parsley Enhances freshness; consider cilantro or mint.
  • 1/4 cup sliced almonds Can be replaced with walnuts or sunflower seeds.
For the Dressing
  • 1/4 cup olive oil Acts as the base for the dressing.
  • 2 tablespoons apple cider vinegar Delivers zesty acidity.
  • 1 tablespoon honey Use agave syrup as a vegan substitute.
  • 1 teaspoon Dijon mustard Optional for added spice.
  • to taste salt
  • to taste pepper

Equipment

  • Saucepan
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
  2. In a mixing bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Season with salt and pepper.
  3. In a large mixing bowl, combine cooled quinoa, 1 diced apple, 1/2 cup of dried cranberries, 1/4 cup of chopped fresh parsley, and 1/4 cup of sliced almonds. Gently fold to combine.
  4. Pour dressing over the salad and toss gently. Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 80mgPotassium: 250mgFiber: 5gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This salad is best served cold or at room temperature.

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