Quinoa, Spinach and Apple Salad
- Total Time: 25 mins
- Yield: 8 1x
Description
This salad packs a flavorful punch with tart apples, creamy cheese and sweet dried fruits.
Ingredients
- 1 1/2 cups (360 ml) quinoa
- 2 1/2 cups (600 ml) vegetable broth
- 3 tbsp (45 ml) extra virgin olive oil, divided
- 1 large red onion, quartered and sliced thin
- 2 tbsp (30 ml) balsamic vinegar
- 3 cups (720 ml) fresh baby spinach leaves, thinly sliced
- 1/2 cup (2 oz / 55 g) Gruyere cheese, shredded
- 1 large crisp apple, such as Honeycrisp or Pink Lady, diced
- 3/4 cup (180 ml) walnut halves, chopped
- 1 fennel bulb, chopped
- 1/4 cup (60 ml) dried tart cherries
- 1/2 cup (120 ml) dried apricots, roughly chopped
- 3 tbsp (45 ml) red wine vinager
- 1/2 tsp ground black pepper
Instructions
- Combine quinoa and 2 1/2 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 tbsp of the olive oil in a small skillet over medium high heat. Add sliced onion and 1/4 tsp 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 tbsp olive oil with the red wine vinegar and black pepper. Add the dressing to the salad, tossing gently to combine.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
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Frequently Asked Questions
Why are the onions glazed with balsamic vinegar before going into the salad?
After sauteing the sliced red onion in olive oil for 6–8 minutes until tender and browned, 2 tablespoons of balsamic vinegar are added and tossed until the vinegar cooks away — about 1 minute. This caramelises the onion and concentrates its sweetness, creating a rich contrast to the tart apple, dried cherries, and lemon-bright quinoa.
Why does the quinoa cook in vegetable broth instead of water here?
Using 2 1/2 cups of vegetable broth instead of water infuses the quinoa with a savoury depth that supports the bold salad components — balsamic onion, Gruyere, fennel, walnuts, and dried fruit. The quinoa is then cooled to room temperature before being tossed with the other ingredients so it doesn’t wilt the spinach.
Does this salad need to rest after tossing before it can be served?
The recipe does not call for a resting period after assembly — it can be served right after tossing the dressing through. The quinoa is fully cooled before combining, so there is no risk of wilting, and the dried fruits, Gruyere, and walnuts hold up well without needing time to meld. 
