Introduction

This Quinoa Apple Salad is a refreshing blend of nutty quinoa, crisp apples, and peppery arugula, all brought together with a tangy vinaigrette and crispy shallots. It’s a nutritious and flavorful salad perfect for a light lunch or a vibrant side dish.

A clear glass bowl holds a fresh salad with multiple layers. The bottom layer is green arugula leaves, fresh and slightly curved. On top of this are thin slices of red apple with a shiny, smooth texture placed in small groups on opposite sides. Scattered across the salad are thin, crunchy, golden-brown fried shallots adding texture and a touch of color contrast. There are also small seeds or nuts adding detail and variety in texture throughout. Pieces of shaved white cheese with a smooth, firm texture are mixed in. The bowl is on a white marbled surface with a striped cloth nearby, and a whisk with yellow dressing is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (180 g) uncooked quinoa
2 cups (480 ml) chicken or vegetable stock
1/3 cup (80 ml) olive oil
2 shallots, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon dijon mustard
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper, plus more for topping
5 cups arugula
1/4 cup parsley, freshly chopped
1 large or medium apple (choose a sharp, crisp variety)
1/4 cup toasted pepitas (hulled pumpkin seeds)
Shaved or grated parmesan, for garnish

Instructions

Step 1: Add the quinoa to a medium saucepan and cover with the chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until all the liquid is absorbed, about 15-20 minutes. Transfer the quinoa to a bowl to cool.
Step 2: While the quinoa cooks, heat olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook for 15-20 minutes, stirring often, until golden and crispy. Remove from heat.
Step 3: Pour the shallots into a sieve set over a small bowl to separate from the oil. Transfer the shallots to a paper towel-lined plate and sprinkle with salt. Let the oil cool for at least five minutes.
Step 4: In the bowl with the cooled oil, whisk together apple cider vinegar, honey, dijon mustard, salt, and pepper to create the vinaigrette. Adjust seasoning to taste.
Step 5: In a large salad bowl, combine the cooled quinoa, arugula, chopped parsley, sliced apple, toasted pepitas, and fried shallots. Drizzle the vinaigrette over the salad and toss to combine.
Step 6: Finish by grinding a little extra black pepper over the top and garnish with shaved or grated parmesan. Serve immediately and enjoy.

Tips & Variations

For a vegan version, omit the parmesan or substitute with a plant-based cheese alternative.
Try adding toasted nuts like walnuts or almonds for extra crunch.
If you prefer a sweeter dressing, increase the honey by a teaspoon or two.
Use a mix of red and green apples for a colorful presentation and varied sweetness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the arugula from wilting. When ready to serve, toss the salad again and add fresh shaved parmesan. For best texture, add the fried shallots just before serving to retain their crispness.

How to Serve

The image shows a quinoa salad with several layers closely mixed together. The base layer is made of cooked quinoa, light beige and soft in texture. Mixed evenly throughout are green arugula leaves, slightly rough and fresh-looking. Thin slices of red-skinned apple with white flesh are spread around, adding a touch of red and white smoothness. Crispy fried shallots in golden brown curls are scattered through the salad, adding a crunchy texture. Small dark green pumpkin seeds and white shaved cheese flakes are sprinkled on top, giving more color and detail to the dish. The whole salad rests on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of stock to cook the quinoa?

Yes, you can cook quinoa in water, but using chicken or vegetable stock adds more flavor to the dish.

What type of apple works best in this salad?

Choose a sharp, crisp apple like Granny Smith or Honeycrisp for a nice balance of tartness and sweetness that complements the other ingredients.