Ingredients
Scale
- 1 cup quinoa, well rinsed
- 2 cups water
- 1 large apple, cut into small cubes
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup sliced almonds (optional, for crunch)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse the quinoa in a fine mesh sieve until the water runs clear. In a medium saucepan combine the quinoa and 2 cups water and bring to a gentle boil. Reduce heat to low, cover, and simmer about 12–15 minutes, until the grains are tender and the liquid is absorbed. Remove from heat and let the quinoa cool to room temperature, fluffing it with a fork.
- While the quinoa cools, make the dressing: whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl. Season with a pinch of salt and a few cracks of black pepper; taste and adjust as needed.
- In a large bowl combine the cooled quinoa, diced apple, dried cranberries, chopped parsley, and almonds if using. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes so the flavors can meld. Serve cold or let sit at room temperature for 10–15 minutes before plating.
Notes
Storage tip: Keep leftovers in an airtight container for up to 4 days. If you plan to prep ahead, store the dressing separately and toss just before serving to maintain the apples’ crispness.