Ingredients
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 ½ cups diced crisp apples (like Honeycrisp or Granny Smith)
- ¾ cup dried cranberries
- ½ cup chopped toasted walnuts or pecans
- ⅓ cup finely chopped red onion
- ¼ cup chopped fresh parsley or mint
- Juice of 1 lemon
- 2 tablespoons honey (or maple syrup for vegan option)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let cool.
- In a large mixing bowl, combine cooled quinoa, diced apples, dried cranberries, red onion, nuts, and fresh herbs.
- In a small bowl, whisk together lemon juice, honey, olive oil, Dijon mustard, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Let sit for 15–30 minutes before serving to allow flavors to blend.
- Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- For added protein, top with grilled chicken or chickpeas.
- Swap apples for pears or add pomegranate seeds for variety.
- Make it vegan by using maple syrup instead of honey.
- Keeps well for up to 4 days, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-bake / Stove-top
- Cuisine: American
- Diet: Vegetarian