This salad packs a flavorful punch with tart apples, creamy cheese and sweet dried fruits.
By Amber Massey
Quinoa, Spinach and Apple Salad
Prep Time
Cook Time
Total Time
This salad packs a flavorful punch with tart apples, creamy cheese and sweet dried fruits.
Author: Amber Massey
Recipe Type: Side
Serves: 8
Ingredients
- 1½ cups quinoa
- 2½ cups vegetable broth
- 3 tablespoons extra virgin olive oil, divided
- 1 large red onion, quartered and sliced thin
- 2 tablespoons balsamic vinegar
- 3 cups fresh baby spinach leaves, thinly sliced
- ½ cup (2 ounces) Gruyere cheese, shredded
- 1 large crisp apple, such as Honeycrisp or Pink Lady, diced
- ¾ cup walnut halves, chopped
- 1 fennel bulb, chopped
- ¼ cup dried tart cherries
- ½ cup dried apricots, roughly chopped
- 3 tablespoons red wine vinager
- ½ teaspoon ground black pepper
Instructions
- Combine quinoa and 2½ cups vegetable broth in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until quinoa is tender but still slightly crunchy, about 15 minutes.
- Drain quinoa and return to the pot. Cover and let stand for 5 minutes; fluff with a fork. Let cool to room temperature.
- While quinoa cooks, heat 1 tablespoon of the olive oil in a small skillet over medium high heat. Add sliced onion and ¼ teaspoon if salt; cook, stirring frequently until tender and brown around the edges, 6-8 minutes. Add the balsamic vinager and toss with the onions until the vinager cooks away, about 1 minute.
- Remove from heat and let cool to room temperature.
- In a large bowl combine the quinoa, onions, spinach, and the next 7 ingredients (through apricots). In a small bowl, whisk remaining 2 tablespoons olive oil with the red wine vinegar and black pepper. Add the dressing to the salad, tossing gently to combine.
