Honey Mustard Quinoa Apple Salad (Printer-friendly)
Fluffy quinoa meets crisp apples and tangy honey mustard dressing, finished with crunchy fried shallots for a satisfying, fresh meal.
# What You’ll Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon fine sea salt
→ Salad
04 - 2 crisp apples (Honeycrisp or Gala), cored and diced
05 - 1 cup baby spinach, packed
06 - 1/2 cup celery, chopped
07 - 1/3 cup dried cranberries
08 - 1/4 cup toasted pecans, roughly chopped
09 - 2 tablespoons fresh parsley, chopped
→ Honey Mustard Dressing
10 - 2 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 3 tablespoons apple cider vinegar
13 - 1/4 cup extra virgin olive oil
14 - Fine sea salt and freshly ground black pepper, to taste
→ Crispy Shallots
15 - 2 large shallots, thinly sliced into rings
16 - 1/3 cup all-purpose flour (gluten-free flour for GF version)
17 - 1/3 cup neutral oil, for frying
# How to Make It:
01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff grains with a fork and spread on a sheet pan to cool completely.
02 - Toss sliced shallot rings in flour, shaking off any excess coating. Heat neutral oil in a small skillet over medium-high heat until shimmering. Working in small batches, fry the floured shallots for 2 to 3 minutes, turning once, until deeply golden and crisp. Transfer to paper towels to drain and season immediately with a pinch of salt.
03 - In a small bowl, combine Dijon mustard, honey, and apple cider vinegar. Slowly drizzle in olive oil while whisking vigorously until the dressing is smooth and emulsified. Season with salt and pepper to taste and set aside.
04 - In a large serving bowl, combine the cooled quinoa, diced apples, baby spinach, chopped celery, dried cranberries, toasted pecans, and fresh parsley. Pour the honey mustard dressing over the top and toss gently until every component is evenly coated.
05 - Divide the salad among plates and top each portion generously with crispy fried shallots. Serve right away so the shallots stay crunchy.
# Expert Tips:
01 -
- The honey mustard dressing clings to every grain of quinoa and makes each bite surprisingly addictive.
- Crispy shallots on top turn a simple salad into something people actually remember and ask for by name.
02 -
- The shallots lose their crunch fast, so always fry them last and add them at the very moment you serve.
- Letting the quinoa cool completely before assembling prevents the spinach from wilting into a sad mess.
03 -
- Pat the sliced shallots completely dry before flouring them, because any moisture makes them steam instead of crisp.
- Whisk the dressing in a jar with a lid and shake it hard for 15 seconds for the smoothest emulsion you will ever get.