Description
A fresh and vibrant Cranberry Apple Quinoa Salad combining cooked quinoa with diced red onions, green apples, yellow bell peppers, chickpeas, dried cranberries, and chopped walnuts, all tossed in a homemade vinaigrette. Perfect for a nutritious and flavorful meal served chilled or at room temperature.
Ingredients
Scale
Main Ingredients
- 3 cups cooked quinoa
- ½ cup red onions, diced
- ¾ cup green apple, diced
- ½ cup yellow bell pepper, diced
- 1 cup chick peas, drained
- ¼ cup dried cranberries
- ¼ cup walnuts, chopped
- 1 tsp fresh chives, chopped (save some for garnishing)
Vinaigrette Dressing
- 1/3 cup homemade vinaigrette
Instructions
- Combine Ingredients: Place the cooked quinoa into a large mixing bowl. Add the diced red onions, green apple, yellow bell pepper, chickpeas, dried cranberries, and chopped walnuts to the bowl.
- Add Dressing: Pour the homemade vinaigrette over the quinoa mixture. Gently stir everything together until well combined and evenly coated with the dressing.
- Garnish and Serve: Sprinkle the remaining chopped fresh chives over the top as garnish. This salad can be served immediately at room temperature or chilled in the refrigerator before serving for a refreshing taste.
Notes
- Chop all ingredients evenly and finely for a balanced flavor in every bite.
- Rinse quinoa thoroughly before cooking to remove bitterness.
- Use any color of bell pepper; red is the sweetest, green is the least sweet.
- To store, keep dressing separate to prevent the salad from becoming soggy. Stored in airtight containers, the salad lasts up to 4 days in the fridge.
