Description
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/3 cup sliced almonds, toasted
1/3 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Maple Dijon Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions:
In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, or until
the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool slightly.
While the quinoa is cooling, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Stir frequently to prevent
burning.
In a large bowl, combine the cooked quinoa, toasted almonds, dried cranberries, red onion, and parsley. Season with salt and black pepper.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Drizzle the dressing over the quinoa salad and toss to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 220 kcal per serving | Servings: 4
Step-by-Step Guide
1. Rinse 1 cup of quinoa thoroughly under cold water to remove its natural bitter coating. In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil.
2. Add the rinsed quinoa to the boiling liquid. Immediately reduce the heat to low, cover the saucepan, and let it simmer for 12-15 minutes. The quinoa is done when it appears fluffy and has absorbed all the liquid.
3. Remove the cooked quinoa from the heat, fluff it with a fork, and let it cool slightly in the pan or transfer it to a large mixing bowl to speed up the cooling process.
4. While the quinoa cools, toast the almonds. Place a dry skillet over medium heat. Add 1/3 cup of sliced almonds and toast for 2-3 minutes, stirring constantly, until they are golden brown and fragrant. Transfer them to a plate to cool.
5. Prepare the vegetables and herbs. Finely chop 1/4 cup of red onion and 1/4 cup of fresh parsley.
6. In the large bowl with the slightly cooled quinoa, add the toasted almonds, dried cranberries, chopped red onion, and parsley. Season with 1/4 teaspoon each of salt and black pepper.
7. Make the dressing. In a small bowl or jar, combine 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 tablespoon of pure maple syrup, 1 teaspoon of Dijon mustard, and 1/2 teaspoon of garlic powder. Whisk or shake vigorously until the mixture is smooth and emulsified. Season with additional salt and pepper to taste.
8. Pour the dressing over the quinoa salad. Toss everything together until all ingredients are evenly coated.
Serving Suggestions
This versatile quinoa salad pairs beautifully with numerous dishes. For a light lunch, serve it over a bed of fresh spinach or arugula. It makes an excellent side dish for grilled chicken, salmon, or tofu. For a heartier meal, consider stuffing it into bell peppers or hollowed-out tomatoes before baking. It’s also the perfect make-ahead dish for picnics, potlucks, and packed lunches.
How-to Summary
Cook quinoa, toast almonds, and chop vegetables. Combine all salad ingredients in a large bowl. Whisk together olive oil, vinegar, maple syrup, mustard, and garlic powder to create the dressing. Toss the dressing with the salad until well combined. Serve immediately or chill to allow flavors to develop.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. This salad tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
What can I use instead of dried cranberries? Dried cherries, chopped apricots, or raisins make excellent substitutes for cranberries, offering a similar sweet and chewy contrast.
Is there a substitute for almonds? Yes, you can use other nuts like pecans or walnuts, or seeds like sunflower or pumpkin seeds for a nut-free version.
Can I use a different grain? While quinoa is the base, you can substitute it with an equal amount of cooked couscous, farro, or bulgur wheat.
How do I know when the quinoa is perfectly cooked? The quinoa is done when the grains have become translucent, and the white germ has spiraled out. It should be tender but still have a slight bite.
Common Mistakes to Avoid
Avoid skipping the step of rinsing the quinoa, as this can leave a bitter taste. Do not overcook the quinoa, or it will become mushy; aim for a fluffy, separate texture. When toasting the almonds, stir constantly and never leave the pan unattended, as they can burn in seconds. Finally, ensure the quinoa has cooled slightly before adding the dressing and other ingredients to prevent the salad from becoming soggy.
Conclusion
This Maple Dijon Quinoa Salad is a testament to how simple ingredients can create a truly extraordinary dish. It successfully balances textures and flavors—chewy cranberries, crunchy almonds, fluffy quinoa, and a tangy-sweet dressing—in every bite. Nutritious, versatile, and quick to prepare, it’s a reliable recipe that will become a staple in your kitchen for any occasion, from a quick weekday lunch to entertaining guests.
