Apple Quinoa Salad
Zesty apple quinoa salad with crunchy walnuts and celery, tangy cranberries and a lemony dressing.
Servings: 4 servings
Ingredients
- 1 cup quinoa rinsed
- salt and pepper
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 tsp lemon zest
- 1 tbsp maple syrup
- 2 cloves garlic grated or crushed
- 1 shallot minced
- 1/2 cup diced celery 1 large or 2 small ribs
- 1 apple diced
- 1/4 cup finely chopped fresh parsley
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1 can chickpeas (15 oz) drained and rinsed
- 2 cups or handfuls fresh baby spinach
Instructions
- Rinse the quinoa then cook according to package instructions.
- While the quinoa is cooking, add the olive oil, lemon juice, lemon zest, maple syrup, garlic, shallot and salt and pepper to a large bowl and whisk together.
- Dice the celery and apple, chop the parsley and add to the bowl with the walnuts, cranberries, chickpeas and spinach.
- Once the quinoa is cooked, add and toss to combine. Taste and season if needed. Serve right away or chill until ready to serve.
Video
Notes
Makes 4 meal-sized servings. Can serve 6-8 as a side salad.
Leftover quinoa salad can be stored in a sealed container in the fridge for 2-3 days.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 55g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 29mg | Potassium: 549mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1814IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 3mg