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Oil-free apple quinoa salad is everything you want in a fresh, filling whole grain meal. It is perfect as a side salad at dinner, or as the star of your packed lunch. Shredded apples & lemon add sweetness and flavor.
Hi friends! I have the perfect transitional (summer to autumn) salad for all of us to make this weekend. ♡
It’s loaded up with high-protein quinoa, pomegranate arils, fresh parsley, lots of lemon (zest and juice), and a small heap of apple for sweetness and late summer–early fall flavor.
It’s a vibrant, feel-good, dinner time joy of a salad that’s easy to whip up in a matter of minutes. Leftovers (try to save some!) will make lunch time at work a very happy repast, too.
Let’s make some salad!
Recipe Benefits
- Vegan (egg-free, dairy-free
- High protein (6.4 grams per serving)
- High fiber (5.3 grams per serving)
- Quick and easy to prepare
- Makes great leftovers (perfect for a packed lunch the day after)
- Gluten-free
- Oil-free
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- cooked quinoa (any variety)
- tart-sweet apple (e.g., Pink Lady, Braeburn, Macintosh)
- lemons (both the lemon zest and the lemon juice)
- salt and freshly cracked black pepper
- fresh pomegranate arils
- flat-leaf parsley leaves
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In a large bowl, combine the quinoa, shredded apples, lemon zest and lemon juice, tossing to combine,
- Generously season the quinoa mixture to taste with salt and pepper.
- Add the pomegranate arils and parsley to bowl, tossing to combine. Serve!
FAQ
- How should I store the oil-free apple quinoa salad? Store the cooled salad in an airtight container for up to 3 days.
- How do I prepare 3 cups of cooked quinoa? Combine 1 cup quinoa and 2 cups water in a medium saucepan (see chart below for other amounts of quinoa and water and their corresponding yields). Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 10 minutes for an al dente texture or 8 to 10 minutes for a softer texture. Fluff with a fork.
Related Recipes
Oil-Free Apple Quinoa Salad {vegan, gluten-free}
Ingredients
- 3 cups cooked black or white quinoa, see below, cooled & chilled
- 1 large tart-sweet apple, peeled and shredded
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Fine sea salt and freshly cracked black pepper
- 1/2 cup fresh pomegranate arils
- 1 cup packed flat-leaf parsley leaves, chopped
Instructions
- In a large bowl, combine the quinoa, shredded apples, lemon zest and lemon juice, tossing to combine,
- Generously season the quinoa mixture to taste with salt and pepper.
- Add the pomegranate arils and parsley to bowl, tossing to combine. Serve!
WOW!!! delicious!! I used thighs, that is what I had and a nice jalapeno from the garden. The glaze came out beautiful and the flavor, WOW! I served this with plain white rice and some fresh peas I had. Please thank your guest and her mom for a recipe that is wonderful!!
You are so welcome, Gerard!
I missed the book give-a-way, but have gone on Amazon to purchase. Thanks for posting!
My husband loves quinoa, but I’m having a harder time loving it as much. I may get this to get some inspiration for different ways to make quinoa. This recipe looks really good!
Just bought my first bag of quinoa today. 🙂
Love this blog! Having a hard time posting comments 🙁
My favorite recipe is quinoa stuffed poblanos. Quinoa, blackbeans, corn, edamame, various spices, stuffed inside cleaned poblanos and baked for 20 minutes. YUM!
My boyfriend can eat whatever he wants (deepfriend and covered in bacon). I do not have that luxury. We love finding recipes we both enjoy that taste good for him but are healthy for me! Thanks for sharing yours!
Kat L.
Laina, You can use tempeh as I mention, or tofu would be great too. As for the goat cheese: I would simply skip it altogether–it is so yummy without it, too!
It was your recipe for quinoa lentil salad in your 5 Steps to Healthy Cooking book that helped turn me into a quinoa fan. Would love to win this cookbook. Thanks for the opportunity!
I often use quinoa flakes or cooked quinoa when baking: breads, muffins, cookies, etc.
Also like it in salads and main dishes.
shirley d
I really like to use it making salads.
Hi Camilla! It’s great to see you posting again! I love quinoa and prepare it with a pineapple cashew stirfry with basil and mint. Another recipe I love is a red lentil, quinoa patty with a mint sauce. So yummy! Just posting this makes my mouth water. 🙂 I think it’s time to make them again.
Thanks for sharing another recipe with us. Do you have suggestions to veganize it? I could sub tofu for the chicken, but what would you sub for the cheese?
And thanks for the opportunity to enter to win your new cookbook!
Laina 🙂
Best simple quinoa salad: obviously quinoa, roasted courgette, crumbled feta cheese and fresh mint with a splash of olive oil. Amazing!
I like quinoa mixed with brown rice, with black beans and chopped avocado on top – and a bit of tomato salsa!
My favorite way so far was in a fiesta quinoa salad- quinoa with black beans, jalapenos, red and green peppers, tomatoes,shredded carrots, and a cilantro lime dressing.
Ooooo I so hope I win!
My absolute favorite way to serve quinoa is still just the old added to sautéed garlic/ carrots/onions/sweet corn/green veggie/fresh basil in organic ex virg olive oil! Unbeatable!
i love to make quinoa chickpea greek salad with cucumbers, red onion, tomato, olives, feta cheese, and greek dressing… yum 🙂
I love to add quinoa to salads
MARILYN P
Great giveaway! I love your recipes! I like to use quinoa in stuffed peppers or mixed with cranberries and green onions in an orange/buttermilk dressing.
I love quinoa mac and cheese and also as a salad with red beans, artichoke hearts, cukes, tomatoes, red onions, feta cheese and dressing.
I love making Quinoa patties with goat cheese on top or mixing in black beans, corn and cilantro with a little lime juice. I just LOVE quinoa! – Jessica M
Since going gluten free a month ago, I’ve been all quinoa, all the time. Hot, cold, spiced, sweet, in salad/soup/burgers… My fave is mixing it with black beans, tomato, corn, avocado and lime, sometimes some cheese. Very refreshing!
Whoops! I entered earlier but forgot to mention how much I enjoy quinoa because it is so easy to make and it picks up the taste of other ingredients to make wonderful salads and side dishes.
Denise Heikinen
Looks so tasty!
I feel like I just discovered quinoa this summer, and still have so much more to learn. Would love to have a whole cookbook dedicated to it’s deliciousness.
So far my favorite way to make it is in patties…like a crab cake without the crab (though wow, it would be good with crab, too!) covered in coconut lemon sauce.
Hi Camilla, I use Quinoa as a substitute for rice in all sorts of dishes, but could definitely use a cookbook for some clever alternatives. I recognize you from your Pillsbury Bake-Off days! Love your recipes.
dalo754@msn.com
This salad looks delicious. I can’t wait to buy some nectarines or peaches and give it a try. Lately, my favorite thing to do with quinoa is to use it in place of couscous in one of my all time favorite summer salads: Salat Tangiers.
do-over from anonymous (helga):
i love quinoa added to soups instead of rice.
email: just.garbage@hotmail.com
i love quinoa added to soups instead of rice….
I just got into quinoa and so far I love it. I made a vanilla quinoa pudding last night, healthy and sweet. Next I will try a mac n cheese.
I LOVE quinoa and make the most delicious tabouli with it, even before it was popular! would love love love the cookbook!
Love making a spicy mango quinoa salad. Delicious in summer!
Camilla, I enjoy preparing white Quinoa via instructions on the box. Sometimes I use water or low-sodium chicken broth. While this is cooking I sauté sliced veggies of choice in olive oil. I combine the cooked Quinoa with cooked veggies to make a colorful, hearty side dish. Adding spices to the cooking veggies enhances a Quinoa sidedish. Yum. a very healthy dish.
I like adding quinoa to salads of all stripes. Also a great addition to soups as well.
I love quinoa! I love to make Quinoa Banana Pancakes!