Crunchy Quinoa Apple Salad (vegan)
This Crunchy Quinoa Apple Salad is the kind of fresh dish that makes healthy eating feel rewarding. I first made it one fall afternoon using a few extra apples I had on hand, and it quickly became a family favorite. This vegan salad is simple, nourishing, and a perfect holiday side dish.
Servings: 8 servings
Calories: 291kcal
Equipment
- 1 large salad bowl
- 1 medium sauce pan with lid *to cook the dry quinoa in
- 1 baking sheet, lined with parchment paper *to toast the cooked quinoa
- 1 small bowl or mason jar with lid *for the vinaigrette
Ingredients
- 1 cup dry quinoa
- 2 cups vegetable stock
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 3 cups shredded kale
- 1 tablespoon olive oil
- ½ cup sliced almonds
- ½ cup golden raisins
- 2 apples, peeled, cored, and chopped
For the apple cider vinaigrette:
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium saucepan, add the dry quinoa, vegetable stock, and salt. Stir it and bring to a boil. Then, turn the heat down, add a lid, and simmer for 15 minutes.
- While the quinoa is cooking, prep the salad ingredients. Peel, core, and chop the apples. Optionally, massage the shredded kale with a small drizzle of olive oil.
- Once the quinoa is done cooking, fluff it with a fork and set it aside for a few minutes to cool. After about 5 minutes, transfer one half of the quinoa to a lined baking sheet. Toss in avocado oil and salt and then evenly spread it out. Bake for 30 minutes, flipping every 10 minutes. (You'll use half cooked quinoa and half crispy baked quinoa for this salad.)
- While the quinoa is baking, make the dressing. Add all of the ingredients to a small bowl and whisk or to a mason jar, add the lid and shake it. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper.
- Allow the baked quinoa to cool for about 10 minutes. Assemble the salad by adding all of the ingredients to a large salad bowl, drizzle with the vinaigrette, and toss everything together. This includes kale, baked crispy quinoa, cooked quinoa, almonds, raisins, apples, and the apple cider vinaigrette. Chill the salad in the fridge for an hour or serve immediately.
Notes
Storage:
Store leftovers in an airtight container and in the fridge for up to 4 days. Keep in mind that the longer it sits, the less crunchy it becomes.
Tips + Modifications:
I recommend tossing your apple slices in 1-2 tablespoons of fresh lemon juice to keep them from browning.
Do not add the crispy cooked quinoa or vinaigrette until you are ready to serve the salad. This will help the quinoa stay crispy.
If you don't have time to toast the quinoa, no problem. Just skip that step and use all of the stovetop-cooked quinoa instead.
You can swap golden raisins for Craisins if needed.
Nutrition
Serving: 0.5cup | Calories: 291kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Sodium: 397mg | Potassium: 317mg | Fiber: 4g | Sugar: 13g | Vitamin A: 939IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg