Apple Cranberry Quinoa Salad Recipe
Introduction
This Apple Cranberry Quinoa Salad is a refreshing and nutritious dish that blends the nutty flavor of quinoa with crisp apples, tart cranberries, and creamy goat cheese. It’s perfect as a light lunch or a vibrant side for any meal.
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup low sodium vegetable or chicken broth
- 2 cups baby spinach, chopped
- 1 apple, diced
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup crumbled goat cheese
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons pure maple syrup
- 1/4 teaspoon dijon mustard
- Sea salt, to taste
Instructions
- Step 1: Combine the quinoa and broth in a small pot. Bring to a boil, then cover and reduce the heat to simmer for 15 minutes or until the quinoa has absorbed all the broth. Remove from heat and let sit, covered, for 5 minutes. Spread the quinoa out on a large plate or baking sheet to cool for a few minutes.
- Step 2: While the quinoa cools, prepare the dressing. In a bowl or small jar, mix together the olive oil, apple cider vinegar, maple syrup, dijon mustard, and sea salt to taste. Stir or shake well to combine.
- Step 3: In a large bowl, toss together the cooled quinoa, chopped spinach, diced apple, dried cranberries, sliced almonds, and crumbled goat cheese. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
Tips & Variations
- For extra crunch, toast the sliced almonds lightly before adding them to the salad.
- Swap goat cheese for feta or omit cheese for a vegan option.
- Add a handful of chopped fresh herbs like parsley or mint for added freshness.
- Use pomegranate seeds instead of cranberries for a juicy twist.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness, keep the dressing separate and add it just before serving. If stored with dressing, the spinach may wilt slightly. Reheat quinoa separately if desired, but this salad is best served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use water instead of broth to cook the quinoa?
Yes, you can use water, but using vegetable or chicken broth adds more flavor to the quinoa and overall salad.
Is this salad suitable for meal prep?
Absolutely. This salad holds up well in the fridge for a few days, making it a great choice for make-ahead lunches. Just keep the dressing separate until you’re ready to eat.
PrintApple Cranberry Quinoa Salad Recipe
A refreshing and nutritious Apple Cranberry Quinoa Salad featuring tender quinoa, crisp apples, tangy dried cranberries, crunchy sliced almonds, and creamy goat cheese, all tossed in a zesty maple cider vinaigrette. This wholesome salad combines vibrant flavors and textures perfect for a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1/2 cup uncooked quinoa
- 1 cup low sodium vegetable or chicken broth
- 2 cups baby spinach, chopped
- 1 apple, diced
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup crumbled goat cheese
Dressing
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons pure maple syrup
- 1/4 teaspoon Dijon mustard
- Sea salt, to taste
Instructions
- Cook Quinoa: Combine the quinoa and broth in a small pot. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 15 minutes or until the quinoa has absorbed all the broth. Remove from heat and let it sit, covered, for 5 minutes. Transfer the quinoa to a large plate or baking sheet to allow it to cool for a few minutes.
- Prepare Dressing: While the quinoa cools, combine the extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, and sea salt in a bowl or small jar. Stir or shake well to emulsify the dressing and adjust seasoning to taste.
- Assemble Salad: In a large bowl, mix together the cooled quinoa, chopped baby spinach, diced apple, dried cranberries, sliced almonds, and crumbled goat cheese. Drizzle the salad with the prepared maple cider vinaigrette and toss gently until all ingredients are evenly coated and combined.
Notes
- Using low sodium broth helps control the overall saltiness of the salad. Adjust salt to your preference.
- Allowing the quinoa to cool before mixing prevents the spinach from wilting and keeps the salad fresh.
- Feel free to substitute almonds with walnuts or pecans for a different crunch and flavor.
- This salad can be made ahead and refrigerated for up to 2 days; just toss before serving.
- For a vegan version, omit the goat cheese or substitute with a vegan cheese alternative.
Keywords: apple cranberry quinoa salad, healthy quinoa salad, spinach salad with quinoa, goat cheese salad, autumn salad, easy quinoa recipes
