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Individual dishes of Apple Quinoa Salad on a blue napkin surrounded by Granny Smith apples and slivered almonds.

Apple Quinoa Salad with Feta

This high fibre salad is perfect for any lunch bag. Pack it right into Mason jars and it's ready to grab and go.
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Course: Salad
Cuisine: Canadian
Keyword: apple quinoa salad
Author: Cinde Little

Ingredients

QUINOA

  • ⅔ cup uncooked quinoa (or 2 cups cooked quinoa)
  • 1⅓ cups gluten free chicken stock or water

SALAD

  • 2 crisp apples, chopped (1 red and 1 green)
  • 2 cups spinach, arugula or a combination
  • ½ cup red onion, diced
  • ½ cup slivered almonds, lightly toasted
  • ½ cup fresh parsley, chopped (or add 2 tablespoon dried to the dressing)
  • ½ cup crumbled feta cheese
  • salt and pepper to taste

MUSTARD DRESSING

  • 1 tablespoon Dijon mustard (or grainy mustard)
  • 2 teaspoon dried rosemary
  • 1 garlic clove, finely chopped
  • 3 tablespoon apple cider vinegar
  • 1½ tablespoon lemon juice
  • 2 teaspoon maple syrup
  • ½ teaspoon black pepper
  • ½ cup olive oil

Instructions

  • Put quinoa and chicken stock in a saucepan. Bring to a boil, put the lid on and reduce heat to simmer for 10 minutes. Remove from heat and leave the lid on for a few minutes. Fluff with a fork then transfer to a large bowl to cool. Can be made in advance and refrigerated.

MUSTARD DRESSING

  • Combine all ingredients, except oil, in a tall container. Using an immersion blender slowly drizzle the oil in with the blender on. Set aside.
  • Combine quinoa with remaining ingredients. Pour dressing over everything and toss. Taste and adjust seasoning as needed.
  • Garnish with additional crumbled feta cheese if desired.

Notes