Introduction

This Cranberry Apple Quinoa Salad is a fresh and vibrant dish that combines the nutty flavor of quinoa with crisp apples and tart cranberries. It’s a healthy, colorful salad perfect for lunch, a side dish, or a light dinner.

A wooden bowl filled with a colorful quinoa salad, showing about three layers mixed together: the base layer is light golden quinoa grains with a slightly translucent texture; the middle layer has small cubes of pale yellow and red apple pieces with smooth skin; the top layer is dotted with dark red dried cranberries and scattered bright green parsley leaves adding freshness. The bowl sits on a white marbled surface, and a metal spoon with a shiny rounded handle is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa, rinsed
2 cups water
1 large apple, diced
1/2 cup dried cranberries
1/4 cup chopped fresh parsley
1/4 cup sliced almonds (optional)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Step 1: In a medium saucepan, bring the rinsed quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool completely.
Step 2: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is well combined.
Step 3: In a large mixing bowl, combine the cooked quinoa, diced apple, dried cranberries, chopped parsley, and sliced almonds if using.
Step 4: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Step 5: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Tips & Variations

Swap the sliced almonds for toasted walnuts or pecans to add a different crunch and flavor.
Use a mix of red and green apples for a sweeter and more colorful salad.
For extra protein, add chickpeas or grilled chicken to make it a more filling meal.
If you prefer a tangier dressing, increase the apple cider vinegar slightly or add a squeeze of lemon juice.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving as the dressing may settle. This salad is best enjoyed chilled and can be served cold or at room temperature. Avoid freezing as the texture of the apples and quinoa will change.

How to Serve

A wooden bowl filled with a colorful quinoa salad sits on a white marbled surface, showing distinct layers of small translucent quinoa grains mixed with red and dark dried cranberries scattered throughout. Chopped apple pieces with red and yellow skin are evenly mixed into the quinoa, adding bright yellow and red colors. Small green parsley leaves are sprinkled on top, adding fresh green accents among the textured grains and fruit. The image shows the bowl close up, capturing the detailed textures of quinoa, fruit, and herbs in natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro, but cooking times and liquid ratios will vary.

Is this salad suitable for meal prep?

Absolutely! This salad keeps well in the fridge and tastes great the next day, making it perfect for meal prepping lunches or light dinners.

Cranberry Apple Quinoa Salad Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

A refreshing and healthy Cranberry Apple Quinoa Salad featuring tender quinoa mixed with crisp apple, sweet dried cranberries, fresh parsley, and crunchy almonds, all tossed in a tangy honey-Dijon dressing. Perfect as a nutritious side dish or light lunch.

Author: Maya
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

1 cup quinoa, rinsed
2 cups water
1 large apple, diced
1/2 cup dried cranberries
1/4 cup chopped fresh parsley
1/4 cup sliced almonds (optional)

Dressing

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Cook the Quinoa: In a medium saucepan, bring the rinsed quinoa and water to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is tender and water is absorbed. Remove from heat and let it cool.
Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined and emulsified.
Combine the Ingredients: In a large mixing bowl, combine the cooled quinoa, diced apple, dried cranberries, chopped fresh parsley, and sliced almonds if using.
Toss with Dressing: Pour the prepared dressing over the salad mixture and toss gently until all ingredients are evenly coated.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature for best taste.

Notes

For extra crunch, toast the sliced almonds lightly before adding.
Use any apple variety you prefer; tart apples like Granny Smith add a nice balance.
This salad can be prepared a day in advance and stored in the refrigerator.
For a nut-free option, omit the sliced almonds.
Adjust honey quantity to taste, especially if your apples are very sweet.

Keywords: quinoa salad, cranberry apple salad, healthy salad, vegetarian salad, quinoa recipe, easy salad, autumn salad