Ingredients
Scale
- 1 cup quinoa, rinsed well
- 2 cups water or low-sodium vegetable broth (for extra flavor)
- 1 large apple, cored and diced (I prefer Honeycrisp or Fuji for sweetness)
- 1/2 cup dried cranberries (unsweetened or lightly sweetened)
- 1/3 cup chopped walnuts or pecans (toasted, if possible)
- 1/4 cup finely chopped red onion
- 2 cups baby spinach or mixed greens, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure honey or maple syrup (optional for a touch of sweetness)
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
Substitution tips: If you’re nut-free, sunflower seeds or pumpkin seeds are great crunchy alternatives. You can swap spinach for kale or arugula, depending on your preference. And if you don’t have apple cider vinegar, white wine vinegar or lemon juice works just fine.
Instructions
- Start by rinsing your quinoa thoroughly under cold water to remove any bitterness. This step always reminds me of my mom’s simple kitchen magic—she believed the little things made all the difference.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes or until the quinoa has absorbed all the liquid and is fluffy. You’ll notice the little tails (the germ) separating—that’s your sign it’s done.
- While the quinoa cooks, toast your chopped walnuts or pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. This step adds a depth of flavor that’s worth the extra minute or two.
- Once the quinoa is cooked, fluff it with a fork and transfer it to a large bowl to cool slightly. I usually let it cool to just warm so the greens don’t wilt too much when mixed in.
- Add the diced apple, dried cranberries, toasted nuts, chopped red onion, and greens to the bowl with quinoa.
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, ground cinnamon, salt, and pepper until well combined. I like to taste and adjust at this stage—sometimes a little more vinegar or honey depending on the sweetness of the apples.
- Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.
- Let the salad sit for at least 10 minutes before serving. This resting time allows the flavors to marry—something I learned from the many dinners where timing was tight but patience paid off.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cranberry Apple Quinoa Salad, recipe, cooking, food
