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Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 69 reviews
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This Honey Mustard Quinoa Apple Salad with Crispy Shallots is a vibrant, nutrient-packed dish combining fluffy quinoa, fresh arugula, and crisp apples with a tangy honey mustard vinaigrette. The addition of crunchy fried shallots and toasted pepitas adds texture and depth, while shaved parmesan provides a rich finish. Perfect for a light lunch or a refreshing side, this salad balances sweet, savory, and tart flavors for a satisfying and wholesome meal.

Ingredients

Scale

Quinoa and Cooking Liquid

  • 1 cup (180 g) uncooked quinoa
  • 2 cups (480 ml) chicken or vegetable stock

Crispy Shallots and Dressing

  • 1/3 cup (80 ml) olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper + more for topping

Salad Components

  • 5 cups arugula
  • 1/4 cup parsley, freshly chopped
  • 1 large or medium sharp, crisp apple
  • 1/4 cup toasted pepitas (hulled pumpkin seeds)
  • Shaved or grated parmesan (to taste)

Instructions

  1. Cook the quinoa: Add the quinoa to a medium saucepan and cover with the chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered until all the liquid is absorbed, about 15 to 20 minutes. Transfer the cooked quinoa to a bowl to cool faster.
  2. Fry the shallots: While the quinoa is cooking, heat olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook for 15 to 20 minutes, stirring frequently, until they turn golden and crispy. Be careful to avoid burning. Remove from heat once done.
  3. Drain shallots and prepare oil: Pour the fried shallots into a sieve set over a small bowl to separate them from the oil. Transfer the shallots onto a paper towel-lined plate and sprinkle with salt. Let the oil cool for at least 5 minutes.
  4. Make the vinaigrette: To the slightly cooled frying oil, add apple cider vinegar, honey, dijon mustard, salt, and freshly ground black pepper. Whisk vigorously until well combined. Taste and adjust seasoning as desired.
  5. Assemble the salad: In a large salad bowl, combine the cooled quinoa, arugula, chopped parsley, diced apple, toasted pepitas, and crispy shallots. Drizzle the honey mustard vinaigrette over the salad and toss gently to combine all ingredients evenly.
  6. Serve: Add shaved or grated parmesan on top according to preference. Finish with freshly ground black pepper to taste. Serve immediately and enjoy your fresh, crunchy, and flavorful salad.

Notes

  • You can substitute the chicken stock with vegetable stock to make this dish vegetarian.
  • If you prefer a vegan version, omit the parmesan or use a plant-based cheese alternative.
  • Ensure to slice the shallots thinly and cook them slowly to achieve a crispy texture without burning.
  • Use a sharp, crisp apple such as Granny Smith or Honeycrisp for the best contrast in flavor and texture.
  • To save time, quinoa can be cooked in advance and refrigerated until ready to use.
  • If you want a nuttier flavor, lightly toast the quinoa before cooking.

Find it online: https://oliviadinner.com/honey-mustard-quinoa-apple-salad-with-crispy-shallots-recipe/