I love having this quinoa apple salad in the fridge on busy days when I want a good lunch without stopping to cook. It’s packed with so much texture and flavor!

quinoa apple salad this recipe

Quinoa Apple Salad

I don’t always want to cook something separate for lunch, especially when I’m already thinking about dinner. That’s where this quinoa apple salad comes in. It’s one of my favorite fall lunches, and I can do the chopping once and have it ready for the next couple of days.

My tip is to give it a little time in the fridge before serving so the quinoa can soak up the citrus dressing. I also add the avocado right before serving to keep it fresh.

For a heartier meal, my grilled chicken tenders or shredded roasted chicken breast is a great addition!

Ingredient Notes

See the recipe card below for the full ingredient list and measurements.

  • Quinoa: Measure it after cooking and let it cool before mixing the salad. White, red, or tricolor quinoa all work. You’ll need about ½ cup dry quinoa to make 1½ cups cooked.
  • Apples: Choose a crisp apple you enjoy eating. Honeycrisp, Fuji, or Pink Lady adds sweetness, while Granny Smith gives the salad a more tart flavor. No need to peel unless you prefer it.
  • Edamame: Look for frozen shelled edamame, which has already been removed from the pods. Prepare according to the package directions, then cool and drain well.
  • Citrus vinaigrette: Use freshly squeezed lemon and orange juice for the best flavor. The orange adds sweetness, so the dressing only needs a little honey.
ingredients for quinoa apple salad

How to Make Quinoa Apple Salad

Step 1: Make the dressing. Whisk together the vinaigrette ingredients until combined.

citrus vinaigrette in a bowl

Step 2: Prepare the ingredients. Start with cooled quinoa and prepared, well-drained edamame. Chop the apple and avocado, slice the celery and green onions, and prepare the remaining ingredients.

quinoa salad with apples in a bowl

Step 3: Toss the salad. Combine the salad ingredients in a large bowl. Pour over the dressing and toss gently so the avocado stays in pieces. Cover and refrigerate for at least 30 minutes.

Tips for Making This Salad

  • Keep the almonds crunchy. If preparing ahead, save them to sprinkle in just before serving.
  • Chop the apple small. Aim for roughly ¼-inch pieces so you get apple throughout the salad instead of a few large chunks.
  • Let freshly cooked quinoa cool. Spread it in a shallow dish to help it cool faster before combining with the fresh ingredients.

What to Serve with Quinoa Apple Salad

Enjoy this salad on its own for lunch, or pair it with one of these recipes for dinner.

quinoa apple salad recipe

More Quinoa Salad Recipes

Lemon Chicken Quinoa Bowl

Pomegranate Arugula Quinoa Salad

Butternut Squash and Cranberry Quinoa Salad

Quinoa Salad with Avocado

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
quinoa salad with apples

Quinoa Apple Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: American
Print Recipe

Description

A crunchy quinoa apple salad with edamame, avocado, feta, and a fresh lemon-orange dressing. Enjoy it chilled for lunch or as a side with dinner.

Ingredients

Units Scale
  • 1 1/2 cups cooked and cooled quinoa
  • 1 cup frozen shelled edamame, thawed and drained
  • 1/2 cup thinly sliced celery
  • 1/2 cup shredded carrots
  • 1 cup finely chopped apple
  • 1 ripe avocado, chopped
  • 1/3 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 1/3 cup sliced toasted almonds
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled feta cheese

Citrus Vinaigrette

  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. honey
  • Kosher salt and fresh ground black pepper

Instructions

  1. In a small bowl, whisk together the vinaigrette ingredients until combined. Set aside.
  2. In a large bowl, combine the cooled quinoa, edamame, celery, carrots, apple, green onions, parsley, almonds, and feta. Pour over the vinaigrette and toss to combine. Gently fold in the avocado and cranberries. If preparing ahead, reserve the avocado and almonds until serving.
  3. Cover and refrigerate for at least 30 minutes. Before serving, add any reserved avocado and almonds, stir gently, and taste for salt and pepper.

Notes

  • Quinoa: About ½ cup dry quinoa makes 1½ cups cooked. Cook according to package directions, cool, and measure the amount needed. 
  • Apples: Honeycrisp, Fuji, or Pink Lady adds sweetness. Use Granny Smith for a more tart flavor. Cut into small pieces; peeling is optional.
  • Make Ahead: Leave out the avocado and almonds until serving. For the freshest-looking apple, chop and add it closer to serving as well.
  • Leftovers: Refrigerate in an airtight container for up to 3-4 days. The apple and avocado may brown, and the almonds will soften. 
  •  

Nutrition

  • Serving Size:
  • Calories: 417
  • Sugar: 11.7 g
  • Sodium: 109.4 mg
  • Fat: 22.3 g
  • Carbohydrates: 46.4 g
  • Protein: 12 g
  • Cholesterol: 7.4 mg