Quinoa Apple Salad Recipe
A fresh and vibrant Quinoa Apple Salad combining protein-rich quinoa with crisp apples, peppery arugula, and crunchy toasted pepitas, all tossed in a homemade tangy apple cider vinaigrette and topped with golden, crispy shallots and shaved parmesan for a perfect balance of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Quinoa and Salad Base
- 1 cup (180 g) uncooked quinoa
- 2 cups (480 ml) chicken or vegetable stock
- 5 cups arugula
- 1/4 cup parsley, freshly chopped
- 1 large or medium sharp, crisp apple
- 1/4 cup toasted pepitas (hulled pumpkin seeds)
Shallots and Oil
- 1/3 cup (80 ml) olive oil
- 2 shallots, thinly sliced
- 1/2 teaspoon salt (or to taste, divided)
Vinaigrette Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon freshly ground black pepper + more for topping
Toppings
- Shaved or grated parmesan cheese
Instructions
- Cook the Quinoa: Place the quinoa in a medium-sized 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 the liquid is fully absorbed, about 15-20 minutes. Once done, transfer the quinoa to a bowl to cool faster.
- Fry the Shallots: While the quinoa cooks, heat 1/3 cup olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook for 15-20 minutes until golden and crispy, stirring frequently to prevent burning. Remove from heat once golden.
- Separate and Season Shallots: Pour the cooked shallots and oil through a sieve set over a small bowl to separate them. Place the shallots on a paper towel-lined plate, sprinkle with salt, and set aside. Allow the oil to cool for at least five minutes.
- Prepare the Vinaigrette: In the bowl with the cooled oil, whisk in apple cider vinegar, honey, dijon mustard, salt, and black pepper until combined. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large salad bowl, combine the cooled quinoa, arugula, chopped parsley, diced apple, toasted pepitas, and fried shallots. Drizzle the vinaigrette over and toss everything gently to combine.
- Finish and Serve: Grind additional black pepper over the salad, sprinkle with shaved or grated parmesan cheese, and serve immediately to enjoy the fresh and contrasting flavors.
Notes
- Use a sharp, crisp apple such as Granny Smith or Honeycrisp for balanced sweetness and crunch.
- Ensure you stir the shallots frequently while frying to avoid burning and achieve a perfect crispy texture.
- Vegetarian option: Use vegetable stock instead of chicken stock.
- Vinaigrette can be adjusted to taste with extra honey for sweetness or vinegar for tanginess.
- Serve this salad chilled or at room temperature for best flavor.
Keywords: quinoa salad, apple salad, healthy salad, arugula salad, vegetarian salad, quinoa recipes, easy dinner, wholesome meal, gluten free
Find it online: https://deliciousdishspot.com/quinoa-apple-salad-recipe/
