Serves 6
45 min
Chopped Apple Quinoa Salad
Recipe GLPR7ab9b4e81e47be
A fresh and vibrant salad featuring cool, crumbly quinoa combined with crisp grated apples and carrots, finished with toasted nuts and bright parsley. This naturally gluten-free and vegan dish is light, nutrient-dense, and perfect as a side, appetizer, or light meal. The cool ingredients provide a refreshing contrast that works beautifully on its own, served alongside chips, or nestled on a bed of fresh greens.
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Ingredients
½ cup chopped almonds or walnuts
2 apples, grated or chopped into bite-sized pieces
2 to 3 large carrots, grated or chopped into bite-sized pieces
2 cups cooked quinoa, cooled completely
¼ cup fresh parsley, finely minced
salt to taste
Directions
Cook the quinoa according to package directions and spread it on a plate or baking sheet. Allow it to cool completely in the refrigerator until it is cold and crumbly, at least 15 to 20 minutes. This step ensures the salad has the best texture—cold quinoa will remain separate and fluffy rather than clumping together.
While the quinoa cools, prepare the remaining ingredients. Grate or finely chop the apples and carrots into bite-sized pieces. Mince the fresh parsley and chop the almonds or walnuts. If desired, lightly toast the nuts in a dry skillet over medium heat for 2 to 3 minutes to enhance their flavor, then set aside to cool.
Transfer the cooled quinoa to a large mixing bowl. Add the grated apples, carrots, toasted nuts, and minced parsley.
Gently toss all ingredients together until evenly combined. Season with salt to taste and toss again to distribute the seasoning throughout the salad.
Serve immediately. The salad works wonderfully on its own, alongside tortilla or vegetable chips for added crunch, or as a topping over fresh mixed greens for a heartier presentation.
