This delicious quinoa salad is one of my favorites. The summery citrus flavors mix wonderfully with the classic autumn combo of dried cranberries, walnuts and cheese. Perfect for this time of year (or any). Oh, and it’s healthy.
This apple quinoa salad is ridiculously easy to make (even if your only kitchen skill is boiling mac and cheese, you can pull this off), and it stores in the refrigerator really well. I’ll usually make a big batch, eat it for dinner, and then eat the leftovers for lunch the next couple days.
I eat it as-is but this also makes a great side if you’re cooking fish or chicken for dinner. Another way I like to eat it is in lettuce-wrap form.
- 1 cup dry quinoa
- 1 apple, skinned and chopped
- 1 orange, peeled
- 3 green onions, bulbs discarded, green parts chopped
- Handful of walnuts, chopped
- Handful of dried cranberries
- Feta cheese crumbles
- Juice from 1 lemon
- 1 1/2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Cook the quinoa. To do so, bring 2 cups water to a boil, add in 1 cup dry quinoa, reduce to a simmer for about 15 mins until water has been absorbed. When the quinoa is cooked, stir in the olive oil and lemon juice.
- While the quinoa cooks, skin and chop the apple. Peel the orange, separate each wedge and remove the clear/white casing (removing the casing can be a pain--not the end of the world if you keep them on!). Chop the wedges into chunks. Chop up the green onions. Coarsely chop a handful of walnuts.
- Mix all your “choppings” into the quinoa along with a handful of dried cranberries.
- Top with desired amount of feta cheese crumbles and serve.
I reshot the pictures for this recipe in 2016, but as a look back on how far my skills have come since it was first published in 2012, wanted to keep one of the originals (woof):