Cranberry Apple Quinoa Salad

This fall flavor Cranberry Apple Quinoa Salad is loaded with proteins from the quinoa and the chickpeas making it a complete, delicious and healthy vegetarian dish for you.

Course Salad

Cuisine American

Keyword fall, gluten-free, healthy, Salad, side dish, Special Diet, thanksgiving, vegan, vegetarian

Prep Time 10

Total Time 10

Servings people

Calories 237kcal

Author Olivia Ribas

Ingredients

3 cups cooked quinoa
½ cup red onions diced
¾ cup green apple diced
½ cup yellow bell pepper diced
1 cup chick peas drained
¼ cup dried cranberries
¼ cup walnuts chopped
1 tsp fresh chives chopped (save some for garnishing)
1/3 cup homemade vinaigrette

US Customary - Metric

Instructions

Place the quinoa in a large bowl and add the onions, green apple, bell pepper, chick peas, cranberries and walnuts.
Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine.
Garnish with chives before serving.
This salad is good served at room temperature or chilled.
Enjoy!

Notes

As it's a salad, make sure you chop everything evenly and finely so you get a little bit of everything with each spoonful.
When you cook quinoa, it's best to rinse it first so it's not bitter.
Feel free to use any coloured bell peppers for the salad but keep in mind that red is sweetest and green is least sweet.
To store: I recommend not adding the dressing to the cranberry apple quinoa salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately in airtight containers.

Nutrition