Honey Mustard Quinoa Apple Salad (Print View)
Fluffy quinoa paired with crisp apples, cranberries, and honey mustard dressing topped with crispy shallots.
# What You Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon fine sea salt
→ Salad
04 - 2 crisp apples (Honeycrisp or Gala), diced
05 - 1 cup baby spinach, packed
06 - 1/2 cup celery, chopped
07 - 1/3 cup dried cranberries
08 - 1/4 cup toasted pecans, roughly chopped
09 - 2 tablespoons fresh parsley, chopped
→ Honey Mustard Dressing
10 - 2 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 3 tablespoons apple cider vinegar
13 - 1/4 cup extra virgin olive oil
14 - Salt and black pepper, to taste
→ Crispy Shallots
15 - 2 large shallots, thinly sliced
16 - 1/3 cup all-purpose flour (gluten-free flour may be substituted)
17 - 1/3 cup neutral oil, for frying
# How to Make It:
01 - Combine quinoa, water, and fine sea salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce heat to low. Cover tightly and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork and allow to cool completely to room temperature.
02 - Toss the thinly sliced shallot rings in flour, shaking off any excess coating. Heat neutral oil in a small skillet over medium-high heat until shimmering. Fry the shallots in small batches for 2 to 3 minutes until deeply golden and crisp. Transfer to paper towels to drain and sprinkle lightly with salt while still warm.
03 - In a small bowl, vigorously whisk together Dijon mustard, honey, and apple cider vinegar until smooth. Slowly drizzle in the olive oil while whisking continuously to form a well-emulsified dressing. Season with salt and freshly ground black pepper to taste.
04 - In a large mixing bowl, combine the cooled quinoa, diced apples, baby spinach, chopped celery, dried cranberries, toasted pecans, and fresh parsley. Pour the honey mustard dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Divide the salad among serving plates and top each portion generously with the crispy fried shallots. Serve immediately to maintain optimal texture and crunch.
# Expert Tips:
01 -
- The crispy shallots alone are worth making this, and they disappear fast so always make extra.
- It holds up beautifully in the fridge, making it one of those rare salads that tastes even better the next day.
02 -
- Fry the shallots right before serving because they lose their crunch quickly and soggy shallots break the whole spell.
- Let the quinoa cool completely before assembling, or the spinach will wilt into something sad and slippery.
03 -
- Dice the apples last minute and toss them with a tiny splash of lemon juice to keep them bright and photogenic.
- Double the shallot batch because someone will eat half of them standing at the counter before dinner even starts.