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Bird's-eye view of quinoa mixed with diced apple, dried cranberries, parsley, and sliced almonds in a white bowl.

Cranberry Apple Quinoa Salad

Make-ahead cranberry apple quinoa salad with fresh apple, dried cranberries, and a honey-Dijon dressing. Ready in 1 hour.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

  • 1 cup quinoa thoroughly rinsed
  • 2 cups water
  • 1 large apple cubed small
  • 1/2 cup dried cranberries
  • 1/4 cup fresh parsley minced
  • 1/4 cup sliced almonds optional, for crunch
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup for vegan
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Method
 

  1. Cook quinoa:

    Rinse quinoa under cold water in a fine-mesh sieve until the water is clear. In a medium saucepan, combine the rinsed quinoa with 2 cups water. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 12–15 minutes, or until the grains are tender and the liquid has been absorbed. Remove from heat, allow to cool to room temperature, and fluff with a fork.

  2. Make dressing:

    While the quinoa cools, prepare the dressing: in a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard. Add a pinch of salt and a few grinds of black pepper; taste and adjust seasoning as needed.

  3. Combine salad:

    In a large bowl, combine the cooled quinoa, diced apple, dried cranberries, chopped parsley, and almonds if using. Drizzle the dressing over the mixture and toss gently until well combined.

  4. Chill before serving:

    Refrigerate the salad for at least 30 minutes to allow flavors to develop. Serve chilled, or let it come to room temperature for 10–15 minutes before serving.