For a nourishing way to enjoy the flavors of fall, this Harvest Quinoa Salad is sure to delight. It is perfect for busy weeknights or lunch prep and brings your favorite flavors together in one satisfying bowl. Try it once, and you will be hooked!
This Harvest Quinoa Salad is the perfect side dish for your holiday table!
It can be prepared in the time it takes the quinoa to cook and cool and is easily made ahead of time.
If there are any leftovers, it is the perfect lunch! (You could even stir diced turkey into the leftovers if the mood strikes you.)
Ingredients
- Uncooked Quinoa (Preferably Red): A nutritious base with a nutty flavor and a delightful crunch. For a different texture or color, try using white or black quinoa.
- Chicken Broth: Adds depth and richness to the quinoa. Vegetable broth is a great substitution for a vegetarian option.
- Oranges: Feel free to swap in mandarins for a sweeter taste.
- Celery: Provides a crisp, refreshing bite.
- Red Apple: Green apples are a perfect alternative if you prefer a more tart flavor.
- Watercress or Baby Arugula: Adds a peppery note. Spinach can be used for a milder, leafy green option.
- Crumbled Blue Cheese: Offers a bold, tangy kick. Feta cheese can replace it for a less pungent flavor.
- Chopped Walnuts: Introduce a toasty, earthy element. Pecans work well as a substitute for a slightly sweeter crunch.
Vinaigrette
- Apple Cider Vinegar: White wine vinegar will also work.
- Fresh Squeezed Orange Juice: Lemon juice works well for a zestier punch.
- Maple Syrup: Honey is a perfect alternative for a floral sweetness.
- Dijon Mustard: Whole grain mustard could be used for a bitier edge.
- Finely Chopped Red Onion: Shallots can be substituted for a softer bite.
- Sea Salt & Fresh Ground Black Pepper: Adjust to your palate.
- Extra Virgin Olive Oil: Avocado oil is an excellent alternative but doesn't bring quite the same flavor.
Tips and Tricks
- Don't Skip Toasting Your Quinoa: To get that fluffy, perfect quinoa every time, my go-to tip is to toast it before cooking. This little extra step adds a deeper flavor and ensures your grains are never soggy.
- Broth for the Win: My secret weapon for flavor is substituting water with chicken or vegetable broth when cooking quinoa.
- Cheese Choices: Blue cheese offers a bold, tangy punch, but if your family's taste buds lean towards the milder side, swapping it out for crumbled feta or goat cheese keeps everyone happy. It's all about making the salad your own.
- Walnut Wonders: Toasting those walnuts before adding them to the salad is a game changer! A few minutes in a dry skillet transforms them from good to gourmet, adding a rich, nutty crunch that's absolutely irresistible.
More Quinoa Salad Recipes to Try
- Edamame Quinoa Salad: This Edamame Quinoa Salad will be love at first bite, blending creamy edamame beans with the fluffy quinoa for a protein-packed side dish.
- Pomegranate Quinoa Salad: The Pomegranate Quinoa Salad brings a burst of juicy sweetness and vibrant color to the table, making it my go-to for impressing guests during the holiday season.
- Mediterranean Quinoa Salad: This Mediterranean Quinoa Salad mixes fresh veggies, feta, and a zesty dressing for a taste of the seaside right at home.
- Strawberry Quinoa Salad: Sweet, sun-ripened strawberries turn the Strawberry Quinoa Salad into a family picnic favorite, offering a delightful twist on traditional greens.
Harvest Quinoa Salad
For a nourishing way to enjoy the flavors of fall, this Harvest Quinoa Salad is sure to delight. It is perfect for busy weeknights or lunch prep and brings your favorite flavors together in one satisfying bowl. Try it once, and you will be hooked!
Servings: 6
Calories: 403kcal
Ingredients
- 1 ½ cups uncooked quinoa preferably red
- 2 cups Chicken Broth
- 2 oranges peeled, sectioned and cut into piece
- 2 stalks celery sliced
- 1 red apple cored and chopped
- 2 oz watercress or baby arugula, chopped
- ⅓ cup crumbled blue cheese
- ½ cups chopped walnut toasted
- Vinaigrette
- ¼ cup apple cider vinegar
- ¼ cup fresh squeezed orange juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup finely chopped red onion
- 1 teaspoon sea salt
- ½ teaspoon black pepper fresh ground
- ⅓ cup extra virgin olive oil
Instructions
- Heat a medium saucepan to medium high heat. Add quinoa and toast for 3 to 5 minutes. Add broth and bring to a simmer. Cover and cook over low heat for 30 to 35 minutes. Remove from heat and allow to sit covered for 5 to 10 more minutes. Spread on a baking sheet and allow to cool.
- Meanwhile, combine oranges, celery, apple and watercress or arugula in a large bowl.
- Make dressing by combining vinegar, orange juice, maple syrup, mustard, red onion, salt and pepper in a blender. Process until combined and then add olive oil in a steady stream.
- When quinoa is cooled, toss with orange mixture and desired amount of dressing. Top with blue cheese and walnuts and drizzle with additional dressing as desired.
Nutrition
Calories: 403kcal | Carbohydrates: 41g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 516mg | Potassium: 462mg | Fiber: 5g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 25.1mg | Calcium: 97mg | Iron: 2.4mg
Shannon Graham
Gosh, I love your salad combos like this one!