Honey Mustard Quinoa Apple Salad with Crispy Shallots
A vibrant, nutritious salad combining nutty quinoa, crisp apple, sweet-tangy honey mustard dressing, and crunchy fried shallots for delightful texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Frying, Tossing
- Cuisine: Modern / Healthy
- Diet: Vegetarian
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 apple (Honeycrisp or Gala), cored and diced
- 1/2 cup celery, thinly sliced
- 1/4 cup dried cranberries or raisins
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil (for quinoa)
- 1/4 cup mayonnaise or Greek yogurt (for dressing)
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- Salt and freshly ground black pepper, to taste
- 2–3 shallots, thinly sliced for frying
- Oil for frying shallots
Instructions
- Cook quinoa: bring quinoa and water (or broth) to a boil, reduce to simmer, cover and cook 15 minutes until liquid is absorbed. Remove from heat, fluff, and stir in olive oil; allow to cool.
- Meanwhile, heat oil in a small skillet over medium heat. Fry sliced shallots until golden and crispy, about 4–5 minutes. Drain on paper towels and set aside.
- In a small bowl, whisk together mayonnaise (or yogurt), Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth.
- In a large bowl, combine cooled quinoa, diced apple, celery, dried cranberries (or raisins), and parsley.
- Pour dressing over salad and toss gently to coat evenly.
- Just before serving, sprinkle crispy shallots on top for crunch.
- Serve chilled or at room temperature as a refreshing side or light main.
Notes
- Make it vegan by using vegan mayo or yogurt and maple syrup instead of honey.
- Swap dried cranberries with chopped dates, apricots, or raisins.
- For added protein, stir in toasted nuts like almonds, walnuts, or pecans.
- Quinoa can be cooked ahead and chilled; assemble salad just before serving to keep shallots crispy.
- Leftover salad keeps well for up to 2 days in the fridge; add more dressing or a splash of lemon juice before serving if it seems dry.
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 5 mg