Description

When I first made this Cranberry Apple Quinoa Salad, I was craving a light but satisfying dish that felt wholesome, bright, and just a little bit sweet

Ingredients

For the Salad
1 cup uncooked quinoa
1/2 cup diced celery
2 green onions, sliced
1 cup diced apple
1/3 cup toasted pecans, chopped
1/3 cup dried cranberries

For the Vinaigrette
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper, to taste

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Instructions

To Prepare the Quinoa
Step 1: Rinse the quinoa under cold water to remove its natural bitterness

Step 2: Cook the quinoa according to package instructions, adding a pinch of salt to the water

Step 3: Once cooked, fluff the quinoa with a fork and allow it to cool to room temperature

To Prepare the Vinaigrette
Step 4: In a small bowl or jar, combine the apple cider vinegar, honey or maple syrup, olive oil, Dijon mustard, and granulated garlic

Step 5: Whisk or shake the ingredients together until fully combined

Step 6: Season the vinaigrette with salt and pepper to taste

To Assemble the Salad
Step 7: In a large mixing bowl, combine the cooled quinoa, diced celery, sliced green onions, diced apple, toasted pecans, and dried cranberries

Step 8: Season the salad with a pinch of salt and black pepper

Step 9: Pour the prepared vinaigrette over the salad

Step 10: Toss everything together gently until evenly combined

Step 11: Taste and adjust seasoning if needed

Step 12: Serve immediately or refrigerate until ready to serve