Description
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 medium apple, diced
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts or pecans
1/4 cup dried cranberries
2 tablespoons fresh parsley, chopped
Lemon Thyme Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and black pepper to taste
Directions:
In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes or until quinoa is fluffy
and liquid is absorbed.
While the quinoa is cooking, prepare the dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, thyme, salt, and black pepper in a small
bowl.
Once the quinoa is cooked, transfer it to a large bowl and let it cool slightly.
Add the diced apple, feta cheese, chopped nuts, dried cranberries, and parsley to the quinoa. Drizzle with the lemon thyme dressing and toss gently to combine.
Serve warm or at room temperature.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 280 kcal per serving | Servings: 4
Step-by-Step Guide
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove its natural coating, which can be bitter. Set aside.
2. In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil. Add the rinsed quinoa, stir once, then reduce the heat to low. Cover the pot and simmer for 12-15 minutes, or until the liquid is fully absorbed and the quinoa is fluffy.
3. While the quinoa cooks, prepare the Lemon Thyme Dressing. In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, and 1 teaspoon of fresh thyme leaves. Whisk vigorously until the mixture is emulsified. Season with salt and black pepper to taste.
4. Once the quinoa is done, fluff it with a fork and transfer it to a large mixing bowl. Allow it to cool for 5-10 minutes.
5. To the slightly cooled quinoa, add the diced apple, 1/2 cup crumbled feta, 1/4 cup chopped walnuts, 1/4 cup dried cranberries, and 2 tablespoons of chopped fresh parsley.
6. Drizzle the prepared dressing over the salad ingredients. Gently toss everything together until evenly combined. Serve immediately.
Serving Suggestions
This versatile quinoa salad can be enjoyed warm, at room temperature, or chilled. 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 roasted vegetables. To pack for lunch, store it in an airtight container and keep it cool. For a heartier meal, consider adding shredded rotisserie chicken or chickpeas for extra protein.
How-to Summary
Cook rinsed quinoa in boiling broth or water until fluffy. Whisk together olive oil, lemon juice, honey, mustard, and thyme for the dressing. Combine cooled quinoa with diced apple, feta, nuts, cranberries, and parsley. Toss with the dressing and serve.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance. Store it in the refrigerator, but for best texture, add the nuts just before serving to keep them crunchy.
What can I use instead of feta cheese?
For a dairy-free or different flavor profile, try crumbled goat cheese, vegan feta, or even creamy avocado chunks.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve overnight.
Can I use a different grain?
Absolutely. Couscous, farro, or brown rice are excellent substitutes. Adjust the cooking liquid and time according to the grain’s package directions.
My quinoa turned out mushy. What happened?
This is usually due to using too much liquid or overcooking. Ensure you use a precise 2:1 liquid-to-quinoa ratio and fluff it immediately after cooking.
Common Mistakes to Avoid
- Not rinsing the quinoa: Skipping this step can leave a bitter, soapy taste from the natural saponin coating.
- Adding the apple too early: If added to very hot quinoa, the apple can become mushy. Let the grain cool slightly first.
- Over-dressing the salad: Start with half the dressing, toss, then add more as needed to prevent a soggy salad.
- Using stale nuts: For the best flavor and crunch, toast your walnuts or pecans in a dry pan for a few minutes before chopping and adding.
Conclusion
This Apple Feta Quinoa Salad is a perfect balance of textures and flavors—sweet, savory, tangy, and crunchy. It’s a nutritious, satisfying dish that comes together in under 30 minutes, making it an ideal choice for a quick weeknight side or a make-ahead lunch. By following the detailed steps and avoiding common pitfalls, you’ll create a foolproof salad that’s sure to become a regular in your meal rotation. Enjoy this simple yet delicious recipe that proves healthy eating can be incredibly flavorful.
