15+ Delicious Quinoa Salad Recipes to Fuel Your Day

2 weeks agoLast Updated: October 31, 2024

18 minutes read

Quinoa is often hailed as a superfood, and for good reason!

This ancient grain is not only packed with protein and essential nutrients, but it also serves as a versatile base for a variety of delicious salads.

Whether you’re looking for a light lunch, a hearty side dish, or a vibrant addition to your dinner table, quinoa salads can cater to all tastes and dietary needs.

In this article, we’ve compiled over 15 great quinoa salad recipes that celebrate diverse flavors, colorful ingredients, and easy preparation.

From refreshing summer salads bursting with veggies to warm, comforting blends perfect for cooler months, there’s a quinoa salad for every palate.

Get ready to elevate your meal planning and impress your family and friends with these nutritious and satisfying dishes!

15+ Delicious Quinoa Salad Recipes to Fuel Your Day

With so many incredible quinoa salad recipes to choose from, it’s easy to see why this nutritious grain has become a favorite among health enthusiasts and food lovers alike.

Each recipe offers a unique combination of flavors and textures, ensuring that you’ll never get bored with your meals.

Whether you’re preparing a quick lunch, a meal prep option, or a stunning side for a special occasion, these quinoa salads are sure to delight.

So grab your ingredients and start experimenting in the kitchen! Your taste buds and your body will thank you for it.

Quinoa and Black Bean Salad

This vibrant quinoa and black bean salad is a protein-packed dish that’s perfect for lunch or dinner. Loaded with colorful vegetables and a zesty lime dressing, it’s both nutritious and satisfying. The combination of black beans, quinoa, and fresh veggies creates a delightful texture and flavor profile that will keep you coming back for more.

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, diced
1 cup corn (fresh, frozen, or canned)
1 avocado, diced

1/4 cup fresh cilantro, chopped
Juice of 2 limes
3 tablespoons olive oil

Salt and pepper to taste

Instructions:

In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Let it cool.

In a large bowl, combine the black beans, red bell pepper, corn, avocado, and cilantro.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Add the cooled quinoa to the large bowl and pour the dressing over the salad. Toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Quinoa and Black Bean Salad is not just a feast for the eyes; it’s a nutrient-rich meal that embodies the spirit of healthy eating. The combination of proteins, healthy fats, and fresh vegetables makes it a perfect dish for any occasion, whether you’re enjoying a picnic in the park or hosting a family gathering. Plus, it’s easily customizable, so you can add or swap ingredients based on your preferences.

Mediterranean Quinoa Salad

Bright and flavorful, this Mediterranean quinoa salad is inspired by the classic flavors of the Mediterranean region. With ingredients like olives, feta cheese, and fresh herbs, this salad is a refreshing and hearty option. It’s perfect for meal prep or as a side dish at barbecues and potlucks.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth

1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped

Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until the quinoa is fluffy. Let it cool.
In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
Add the cooled quinoa to the vegetable mixture and pour the dressing over the salad. Toss gently to combine.
Chill for at least 30 minutes before serving for optimal flavor.

This Mediterranean Quinoa Salad is a delightful combination of textures and tastes that will transport you to sun-drenched shores. It’s not only a versatile dish that can be enjoyed as a main course or side, but it’s also packed with antioxidants and healthy fats. Each bite is a burst of freshness, making it a great choice for light lunches or gatherings. Its vibrant colors and delicious flavors will make it a favorite at any table.

Citrus and Pomegranate Quinoa Salad

Refreshingly bright and bursting with flavor, this citrus and pomegranate quinoa salad is a perfect balance of sweet, tart, and savory. The combination of juicy citrus, crunchy pomegranate seeds, and nutty quinoa makes this salad not only beautiful but also a powerhouse of nutrients. It’s an ideal dish for holiday gatherings or as a light summer meal.

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 orange, segmented

1 grapefruit, segmented
1/2 cup pomegranate seeds
1/4 cup red onion, finely chopped

1/4 cup mint leaves, chopped
Juice of 1 lime
3 tablespoons olive oil

Salt and pepper to taste

Instructions:

In a saucepan, bring water and quinoa to a boil. Reduce heat, cover, and simmer for 15 minutes, or until the quinoa is fluffy. Let it cool.

In a large bowl, combine orange segments, grapefruit segments, pomegranate seeds, red onion, and mint.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Add the cooled quinoa to the fruit mixture and pour the dressing over. Toss gently to combine.

Let the salad sit for at least 15 minutes before serving to allow flavors to meld.

This Citrus and Pomegranate Quinoa Salad is a celebration of flavors and textures that will elevate any meal. The vibrant colors and fresh ingredients make it not only a visually appealing dish but also a nourishing one, full of vitamins and antioxidants. Whether served as a side dish at a festive gathering or as a light lunch on a sunny day, this salad will impress and delight anyone who tries it. Enjoy the refreshing taste and the nutritional benefits that come with every bite!

Southwest Quinoa Salad

This Southwest quinoa salad is a zesty and vibrant dish that brings the flavors of the Southwest right to your table. Packed with black beans, corn, and fresh veggies, it’s a delightful combination of textures and tastes. Tossed in a chipotle lime dressing, this salad is not only refreshing but also incredibly satisfying, making it a great option for lunch or a side dish at gatherings.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 red bell pepper, diced

1/2 cup cherry tomatoes, halved
1/4 cup green onion, chopped
1/4 cup cilantro, chopped

Juice of 2 limes
3 tablespoons olive oil
1 teaspoon chipotle powder

Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and cook for about 15 minutes, or until the quinoa is fluffy. Allow it to cool.

In a large mixing bowl, combine black beans, corn, red bell pepper, cherry tomatoes, green onion, and cilantro.
In a separate bowl, whisk together lime juice, olive oil, chipotle powder, salt, and pepper.
Add the cooled quinoa to the vegetable mixture and pour the dressing over the salad. Toss gently to combine.

Chill for 30 minutes before serving to allow the flavors to meld.

This Southwest Quinoa Salad is a fiesta of flavors in every bite. The smoky heat from the chipotle powder complements the sweetness of the corn and the freshness of the veggies beautifully. It’s perfect for summer barbecues, picnics, or as a meal prep option throughout the week. With its bold flavors and nutritional benefits, this salad is sure to become a staple in your recipe collection.

Asian-Inspired Quinoa Salad

This Asian-inspired quinoa salad is a vibrant, crunchy dish that brings together fresh vegetables and a tangy sesame dressing. With its nutty flavor and colorful ingredients, this salad is both satisfying and nutritious. It makes a great side dish for grilled meats or a light lunch on its own.

Ingredients:

1 cup quinoa, rinsed
2 cups water

1 cup shredded carrots
1 bell pepper (red or yellow), diced
1/2 cup edamame, shelled

1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1/4 cup sesame oil

2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup

Sesame seeds for garnish

Instructions:

In a saucepan, bring water and quinoa to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Let it cool.

In a large bowl, combine shredded carrots, bell pepper, edamame, green onions, and cilantro.
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey.
Add the cooled quinoa to the vegetable mixture and pour the dressing over the salad. Toss gently to combine.

Garnish with sesame seeds before serving.

This Asian-Inspired Quinoa Salad is a delightful mix of flavors and textures that will invigorate your taste buds. The crisp vegetables paired with the nutty dressing create a satisfying dish that’s perfect for any occasion. It’s not only refreshing but also packed with protein and nutrients, making it a wonderful addition to your meal plan. Enjoy it as a light lunch or as a side dish with your favorite Asian-inspired main course.

Roasted Vegetable and Quinoa Salad

This roasted vegetable and quinoa salad is a hearty and flavorful dish that highlights the natural sweetness of roasted vegetables. Tossed with fluffy quinoa and a tangy balsamic vinaigrette, this salad is not only filling but also full of nutrients. It’s an excellent way to use up seasonal vegetables and makes a perfect dish for a cozy dinner or meal prep.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth

1 zucchini, diced
1 bell pepper, diced
1 red onion, diced

1 cup cherry tomatoes, halved
3 tablespoons olive oil
Salt and pepper to taste

1/4 cup balsamic vinegar
2 tablespoons honey or maple syrup
1/4 cup fresh basil, chopped

Instructions:

Preheat the oven to 400°F (200°C). On a baking sheet, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
While the vegetables are roasting, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and cook for about 15 minutes, or until the quinoa is fluffy. Let it cool.

In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper.
In a large bowl, combine the roasted vegetables and quinoa. Pour the balsamic dressing over the salad and toss gently to combine.
Garnish with fresh basil before serving.

This Roasted Vegetable and Quinoa Salad is a celebration of flavors that showcases the beauty of simple, wholesome ingredients. The roasting process enhances the sweetness of the vegetables, while the balsamic vinaigrette adds a tangy contrast. It’s perfect for meal prep, as it keeps well in the fridge and can be enjoyed cold or at room temperature. Whether you’re looking for a comforting dish on a chilly evening or a vibrant addition to your lunch, this salad is sure to impress!

Greek Quinoa Salad

This Greek quinoa salad is a refreshing and hearty dish inspired by the traditional Greek salad. With a medley of fresh vegetables, olives, and feta cheese, it’s bursting with Mediterranean flavors. The zesty lemon dressing adds a bright touch, making this salad a perfect choice for summer picnics or as a side dish for grilled meats.

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 cucumber, diced

1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped
Juice of 2 lemons

3 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Allow it to cool.
In a large bowl, combine cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Add the cooled quinoa to the vegetable mixture and pour the dressing over the salad. Toss gently to combine.
Serve immediately or refrigerate for 30 minutes to enhance the flavors.

This Greek Quinoa Salad is a vibrant dish that captures the essence of Mediterranean cuisine. It’s not only visually appealing with its bright colors but also packed with nutrients and flavors. Perfect as a light meal or a side at gatherings, this salad is sure to be a hit. The balance of textures from the crunchy vegetables and creamy feta makes every bite satisfying. Enjoy this healthy and delicious salad any time of the year!

Curried Quinoa Salad

This curried quinoa salad is a unique and flavorful dish that combines the nuttiness of quinoa with the warm spices of curry. Featuring colorful vegetables and a tangy yogurt dressing, it’s a delightful blend of flavors that makes for a satisfying meal. Perfect for lunch or as a side dish at your next gathering, this salad is both nutritious and exciting.

Ingredients:

1 cup quinoa, rinsed

2 cups water
1 cup chickpeas, drained and rinsed
1 carrot, grated

1 bell pepper, diced
1/2 cup raisins or currants
1/4 cup green onions, sliced
1/4 cup plain yogurt (or dairy-free alternative)
2 tablespoons curry powder
Juice of 1 lemon
Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Allow it to cool.
In a large bowl, combine chickpeas, grated carrot, bell pepper, raisins, and green onions.
In a small bowl, whisk together yogurt, curry powder, lemon juice, salt, and pepper.
Add the cooled quinoa to the vegetable mixture and pour the dressing over the salad. Toss gently to combine.
Chill for at least 30 minutes before serving for the best flavor.

This Curried Quinoa Salad is a delightful twist on traditional salad fare, offering a unique flavor profile that is both satisfying and nourishing. The aromatic spices and sweet raisins perfectly complement the earthy chickpeas and crunchy vegetables. It’s an excellent option for meal prep, as the flavors deepen over time, making it a perfect dish for lunches or light dinners. Enjoy this salad as a vibrant addition to your culinary repertoire!

Quinoa Tabbouleh Salad

This quinoa tabbouleh salad is a modern twist on the classic Middle Eastern dish, using quinoa instead of bulgur for added protein and texture. Bursting with fresh herbs, tomatoes, and cucumbers, this salad is refreshing and perfect for a light meal or as a side dish. The bright lemon dressing enhances the flavors, making it a delightful choice for warm weather.

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 cup parsley, finely chopped
1/2 cup mint leaves, finely chopped
1 cup cherry tomatoes, diced
1 cucumber, diced
1/4 cup red onion, finely chopped
Juice of 2 lemons
3 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Allow it to cool.
In a large bowl, combine parsley, mint, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Add the cooled quinoa to the herb and vegetable mixture and pour the dressing over the salad. Toss gently to combine.
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

This Quinoa Tabbouleh Salad is a refreshing and healthful dish that beautifully showcases the bright flavors of fresh herbs and vegetables. The use of quinoa adds a unique twist while maintaining the essence of traditional tabbouleh. It’s perfect for picnics, potlucks, or as a light meal on its own. Enjoy the delightful mix of textures and flavors in this vibrant salad, which is sure to be a crowd-pleaser!

Lemon-Basil Quinoa Salad

This lemon-basil quinoa salad is a light and refreshing dish that brings the flavors of summer to your table. With its bright citrus notes and fragrant basil, it’s perfect for a quick lunch or as a side at your next barbecue. The combination of fresh vegetables and quinoa makes this salad not only tasty but also packed with nutrients.

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup fresh basil, chopped
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Let it cool.
In a large bowl, combine cherry tomatoes, cucumber, red onion, and basil.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Add the cooled quinoa to the vegetable mixture and pour the dressing over the salad. Toss gently to combine.
Serve immediately or refrigerate for 30 minutes to enhance the flavors.

This Lemon-Basil Quinoa Salad is a delightful celebration of fresh ingredients that is perfect for warm weather. The bright lemon dressing complements the crunchy vegetables and aromatic basil, making each bite refreshing and invigorating. Ideal for picnics, potlucks, or as a light dinner, this salad is not only delicious but also a great way to enjoy wholesome ingredients. Embrace the taste of summer with this vibrant dish!

Moroccan-Spiced Quinoa Salad

This Moroccan-spiced quinoa salad is a flavorful and exotic dish that combines the nuttiness of quinoa with warm spices and dried fruits. Featuring ingredients like chickpeas, bell peppers, and a citrus dressing, this salad is not only visually appealing but also packed with protein and fiber. It’s perfect as a main dish or a side at your next dinner party.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, diced
1/2 cup raisins or dried apricots, chopped
1/4 cup almonds, toasted and chopped
1 teaspoon cumin
1 teaspoon cinnamon
Juice of 1 orange
3 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Allow it to cool.
In a large bowl, combine chickpeas, red bell pepper, raisins, and almonds.
In a small bowl, whisk together cumin, cinnamon, orange juice, olive oil, salt, and pepper.
Add the cooled quinoa to the vegetable mixture and pour the dressing over the salad. Toss gently to combine.
Serve immediately or refrigerate for an hour to let the flavors meld.

This Moroccan-Spiced Quinoa Salad is a delightful fusion of flavors and textures that will transport your taste buds on an exotic journey. The combination of warm spices, sweet dried fruits, and crunchy almonds creates a satisfying and nutritious dish. Perfect for meal prep or as a stunning side dish at gatherings, this salad offers a unique twist on traditional recipes. Enjoy this vibrant and hearty salad any time you crave something different!

Spinach and Feta Quinoa Salad

This spinach and feta quinoa salad is a wholesome and satisfying dish that combines the nutrient-rich qualities of spinach with the creamy tang of feta cheese. Enhanced with fresh herbs and a simple lemon dressing, it’s perfect for a quick lunch or as a side dish. The combination of flavors and textures makes this salad a crowd-pleaser.

Ingredients:

1 cup quinoa, rinsed
2 cups water
2 cups fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup fresh dill or parsley, chopped
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Let it cool.
In a large bowl, combine chopped spinach, feta cheese, red onion, and fresh herbs.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Add the cooled quinoa to the vegetable mixture and pour the dressing over the salad. Toss gently to combine.
Serve immediately or chill for 30 minutes to allow the flavors to blend.

This Spinach and Feta Quinoa Salad is a perfect example of how simple ingredients can come together to create a delicious and nutritious dish. The vibrant spinach paired with the creamy feta provides a delightful contrast, while the lemon dressing adds a bright touch. Whether served as a light meal or as a side dish at a gathering, this salad is sure to impress with its flavor and health benefits. Enjoy this easy and versatile recipe any time you need a refreshing meal!

Southwest Grilled Vegetable Quinoa Salad

This Southwest grilled vegetable quinoa salad is a smoky and flavorful dish that celebrates the vibrant tastes of grilled vegetables. Paired with quinoa and a zesty dressing, it’s a hearty option that’s perfect for summer gatherings or as a nutritious meal prep idea. The combination of textures and bold flavors will leave you craving more.

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 cup corn (fresh, frozen, or canned)
3 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
Juice of 2 limes
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Preheat your grill to medium-high heat. Toss the zucchini, bell peppers, and red onion with 2 tablespoons of olive oil, chili powder, cumin, salt, and pepper.
Grill the vegetables for about 5-7 minutes on each side, or until tender and slightly charred. Remove from heat and let cool.
Meanwhile, combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Allow it to cool.
In a large bowl, combine the grilled vegetables, corn, and cooled quinoa.
In a small bowl, whisk together lime juice, the remaining olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Garnish with fresh cilantro before serving.

This Southwest Grilled Vegetable Quinoa Salad is a delightful explosion of flavors that captures the essence of summer grilling. The smokiness of the grilled vegetables pairs beautifully with the fluffy quinoa and zesty lime dressing. It’s a fantastic option for outdoor barbecues, picnics, or as a vibrant side dish to any meal. Enjoy this healthy and colorful salad as a nutritious way to celebrate fresh ingredients!

Quinoa, Beet, and Goat Cheese Salad

This quinoa, beet, and goat cheese salad is a beautiful and nutritious dish that combines earthy roasted beets with creamy goat cheese and protein-rich quinoa. The addition of walnuts and a tangy vinaigrette adds depth and crunch to this elegant salad, making it perfect for a light lunch or as a stunning side dish at dinner parties.

Ingredients:

1 cup quinoa, rinsed
2 cups water
2 medium beets, roasted and diced
1/2 cup goat cheese, crumbled
1/4 cup walnuts, toasted and chopped
2 cups arugula or mixed greens
Juice of 1 lemon
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes, or until tender. Let cool, then peel and dice.
In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Allow it to cool.
In a large bowl, combine the roasted beets, quinoa, goat cheese, walnuts, and arugula.
In a small bowl, whisk together lemon juice, olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the salad and toss gently to combine. Serve immediately.

This Quinoa, Beet, and Goat Cheese Salad is not only visually stunning but also a delicious blend of flavors and textures. The sweetness of the roasted beets, combined with the creamy tang of goat cheese and the crunch of walnuts, creates a delightful culinary experience. It’s perfect for impressing guests at a dinner party or enjoying as a wholesome meal on your own. Embrace the vibrant colors and rich flavors of this nourishing salad!

Apple and Walnut Quinoa Salad

This apple and walnut quinoa salad is a crisp and refreshing dish that pairs the sweetness of apples with the nuttiness of quinoa and walnuts. Tossed in a light vinaigrette, this salad is perfect for fall gatherings or as a healthy lunch option. The combination of flavors and textures makes it a delightful addition to any meal.

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 large apple, diced (use your favorite variety)
1/2 cup walnuts, toasted and chopped
1/4 cup dried cranberries or raisins
1/4 cup celery, diced
1/4 cup green onion, sliced
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Let it cool.
In a large bowl, combine diced apple, walnuts, dried cranberries, celery, and green onion.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Add the cooled quinoa to the fruit and nut mixture and pour the dressing over the salad. Toss gently to combine.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

This Apple and Walnut Quinoa Salad is a delightful combination of sweet and savory flavors that’s perfect for any occasion. The crunch of the apples and walnuts, paired with the chewy cranberries and fluffy quinoa, creates a satisfying dish that’s both healthy and delicious. Ideal for fall gatherings or as a nutritious lunch, this salad offers a wonderful way to enjoy seasonal ingredients. Treat yourself to this refreshing and flavorful salad!

2 weeks agoLast Updated: October 31, 2024

18 minutes read