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Apple Quinoa Salad + Maple Tahini Dressing Recipe

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3.9 from 61 reviews

A fresh and vibrant Apple Quinoa Salad featuring a medley of crisp apples, juicy grapes, crunchy celery, and almonds tossed with sweet raisins and mint, all brought together with a luscious maple tahini dressing. This gluten-free, vegan, and dairy-free salad is perfect for a healthy lunch or a light dinner and can be prepared in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: Serves 4–6

Ingredients

Salad

  • 1 cup quinoa (tri-color recommended)
  • 1 3/4 cups water
  • 1 lemon, juiced
  • 2 large crisp apples (Fuji, Granny Smith, or Honeycrisp), cored and diced
  • 1 1/2 cups grapes, halved
  • 1 celery rib, thinly sliced
  • 1/4 cup raisins or cranberries
  • 1/4 cup almonds, slivered or chopped
  • A few large mint leaves, julienned
  • 1/2 teaspoon cinnamon (optional)
  • Salt and pepper, to taste

Maple Tahini Dressing

  • 1/4 cup tahini
  • 3 tablespoons water (plus more to thin as needed)
  • 1–2 tablespoons pure maple syrup
  • 1/2–1 teaspoon apple cider vinegar

Instructions

  1. Cook the Quinoa: Rinse the quinoa thoroughly using a fine-mesh sieve to remove any bitterness. In a medium pot, combine the rinsed quinoa with 1 3/4 cups water. Bring to a boil, then cover and reduce the heat to a simmer. Cook for 15 minutes until the water is absorbed. Remove from heat, keep the lid off, and let it sit for another 15 minutes to steam and fluff. Fluff with a fork before assembling. Alternatively, an Instant Pot can be used to cook quinoa easily.
  2. Prepare the Dressing: While the quinoa cooks, whisk together the tahini, water, maple syrup, and apple cider vinegar in a small bowl. Adjust the consistency by adding more water, one teaspoon at a time, to reach a drizzle-able texture. If it becomes too thin, thicken it by adding more tahini. Set aside to allow the flavors to meld.
  3. Prepare the Fruits and Vegetables: Core and dice the apples, then toss immediately with lemon juice to prevent browning and maintain freshness. Slice the grapes in halves and thinly slice the celery rib. Julienne the mint leaves and roughly chop or sliver the almonds.
  4. Assemble the Salad: In a large bowl, combine the fluffy quinoa, lemon-tossed apples, halved grapes, celery, raisins or cranberries, almonds, and julienned mint. Sprinkle with cinnamon if using, and season with salt and pepper to taste. Gently toss all ingredients to combine.
  5. Serve and Store: Spoon the salad into individual serving dishes and drizzle generously with the maple tahini dressing. Serve immediately for the best texture and flavor. If not serving right away, store the salad at room temperature if consumed within a few hours or refrigerate until ready to serve, adding the dressing just before serving if preferred.

Notes

  • Rinsing quinoa is essential to remove its natural bitter coating called saponin.
  • Apples should be tossed with lemon juice immediately after dicing to prevent browning and maintain a fresh appearance.
  • Adjust the maple tahini dressing sweetness and tanginess by varying the maple syrup and apple cider vinegar quantities to your taste.
  • This salad can be served cold or at room temperature, making it versatile for different seasons.
  • For added protein, consider adding chickpeas or your favorite nuts.
  • Use fresh mint for the best flavor; dried mint will not provide the same aromatic freshness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, Dairy-Free
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/apple-quinoa-salad-maple-tahini-dressing-recipe/