Oil-free apple quinoa salad is everything you want in a fresh, filling whole grain meal. It is reliable 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 reliable 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 straightforward 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 straightforward to prepare
- Makes great leftovers (reliable 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 betweenUS Customary(volume) andMetric(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 instructions 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.
Oil-Free Apple Quinoa Salad {vegan, gluten-free}
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 4 servings
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
Method
- 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!
Notes
To 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 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 5 minutes for an al dente texture or 8 to 10 minutes for a softer texture. Fluff with a fork. Storage: Store the cooled salad in an airtight container for up to 3 days.
