Our Green Apple and Cranberry Quinoa Salad combines sweet from the cranberries, nutty from the toasted pumpkin seeds, sour from the green apple and umami from the cheese. This is one of our favourite quinoa salads and makes a complete meal, or the perfect side!
Green Apple and Cranberry Quinoa Salad
If you follow my blog you will know how much I love quinoa. It’s not a fad for me, I never jumped on the quinoa band wagon when it was trending, I genuinely like eating it and reaping the benefits from eating this ancient grain.
You may read some quinoa recipes where they insist you rinse or soak the grain. Absolutely not needed. I’ve been making quinoa for years, never soaked or rinsed it and never tasted anything odd, off or bad from the bitter saponin. Perhaps its like when you eat cilantro, some like it some taste soap. Or maybe it’s the brand I buy that makes my quinoa tastes just like I’d ordered it in a restaurant (and I have eaten quinoa many times in restaurants and cafes)! But you do you. If you want to soak or rinse the quinoa, go for it!
Quinoa is a power house grain. It’s a complete source of plant based protein, has fiber, vitamins, minerals and is a complex carb.
Did you know there are 7 different types of Quinoa?! I’ve cooked with the red, white and black but there is also a tri-colour variation, quinoa flour, quinoa flakes and quinoa crisps! I tend to cook more with the white quinoa but they are all fabulous choices!
The perfect quick meal
I like to cook up a big batch of quinoa on Sunday to prepare for the week. It stays fluffy in a sealed contained in the refrigerator and is ready to go when I want to make a quick healthy meal on a busy activity night or whip up a delicious salad for lunch.
It’s the perfect side meal to a grilled piece of chicken or fish, or for me, I could eat this salad by itself every day!
- I prefer cool quinoa to just cooked and warm so I cook mine the day before.
- Change up your cheese. Use an aged cheddar, smoked gouda, asiago, manchego or any cheese with flavour.
- This salad is gluten-free.
- Keeps in the fridge for next day meals.
- Swap toasted pine nuts, pistachios or sunflower seeds for pepitas.
Looking for more quinoa salad recipes to try? Check these out!
- Blueberry and Halloumi Quinoa Salad with Charred Corn
- Green Quinoa Salad
- Thai Inspired Quinoa Salad
- Cucumber and Mint Quinoa Salad
- Pomegranate and Orange Quinoa Salad (perfect for Halloween)
- Leftover Turkey Quinoa Salad
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker.
- 2 cups quinoa, cooked and cooled
- 1 green apple, cored and sliced thin
- 1/2 cup parsley chopped
- 2 tbsp mint chopped
- 1/4 cup cranberries
- 1/2 cup Gouda cheese cubed into smaller pieces
- 1/4 tsp salt
- 1/2 cup olive oil
- 2 tbsp fresh squeezed lemon
- 5 tbsp pepitas toasted
- In a large bowl toss together quinoa, green apple, parsley, mint, cranberries and cheese. Set aside.
- Whisk together olive oil, lemon juice and salt. Pour half on salad, toss and taste. Add more to taste.
- Top with toasted pepitas and serve.