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+ servings

Harvest Quinoa Salad

This Harvest Quinoa Salad is the perfect quinoa salad for fall! With oranges, apples and walnuts in a orange maple cider dressing!
Course Salad
Cuisine American, Gluten Free, Healthy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 403kcal


  • 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
  • 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
  • cup extra virgin olive oil


  • 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.


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