Print

Fresh Apple Quinoa Salad Recipe Easy Healthy Spinach Cranberries Bowl

fresh apple quinoa salad - featured image
Print Recipe

A light and satisfying salad combining the crisp crunch of fresh apples, nutty quinoa, sweet-tart cranberries, and vibrant spinach. Perfect for a quick, healthy lunch or a flavorful side dish.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 2 cups (16 fl oz) water or vegetable broth
  • 2 medium-sized apples, cored and diced (Granny Smith or Honeycrisp preferred)
  • 4 cups (120g) fresh baby spinach leaves, washed and dried
  • ½ cup (60g) dried cranberries (unsweetened if preferred)
  • ½ cup (60g) toasted pecans or walnuts, roughly chopped
  • ¼ cup finely chopped red onion (optional)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and black pepper to taste

Instructions

  1. Rinse 1 cup (170g) of quinoa under cold water using a fine mesh strainer to remove its natural bitterness.
  2. Toast the rinsed quinoa in a medium saucepan over medium heat for 2-3 minutes, stirring frequently until it smells nutty.
  3. Add 2 cups (16 fl oz) of water or vegetable broth to the toasted quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  4. Remove from heat and let quinoa sit, covered, for 5 minutes.
  5. Fluff quinoa with a fork and transfer to a large mixing bowl to cool to room temperature or slightly warm.
  6. Core and dice 2 medium apples, finely chop ¼ cup red onion (if using), and roughly chop ½ cup toasted pecans or walnuts. Wash and dry 4 cups baby spinach.
  7. Add diced apples, chopped onion, nuts, dried cranberries, and spinach to the cooled quinoa.
  8. Drizzle with 3 tablespoons extra virgin olive oil and 2 tablespoons fresh lemon juice.
  9. Add 1 teaspoon honey or maple syrup if desired. Season with salt and black pepper to taste.
  10. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
  11. Taste and adjust seasoning if needed.
  12. Serve immediately or refrigerate for 30 minutes to let flavors meld before serving.

Notes

Toast quinoa before cooking to enhance nutty flavor. Toss diced apples in lemon juice immediately to prevent browning. Pat spinach dry to avoid sogginess. For nut-free version, substitute nuts with toasted pumpkin seeds. To make vegan, use maple syrup instead of honey. Serve chilled or at room temperature. Store salad in airtight container up to 3 days; keep dressing separate if prepping ahead.

Nutrition

Keywords: fresh apple quinoa salad, healthy salad, spinach salad, cranberry salad, easy quinoa recipe, gluten-free salad, vegetarian salad

Find it online: https://yumnode.com/fresh-apple-quinoa-salad-recipe-easy-healthy-spinach-cranberries-bowl/